Cream puff cake

Ingredients

Directions

1. 1

   For the shortcrust pastry, knead the fat in flakes, 50 g sugar, flour and egg yolk to a smooth dough. Cover and refrigerate for 30 minutes. Roll out the dough on a floured surface, cut out a circle (26 cm Ø). Place the dough base on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Let them cool down. Drain the cherries well in a sieve.

2. 2

   Soak gelatine in cold water. Melt the chocolate coating and let it cool down. Whip the cream until stiff, dissolve the gelatine and stir in. Mix the chocolate coating with 80 g sugar. Fold in the cream loosely. Place a springform pan rim around the short pastry base. Spread some chocolate cream on top. Take the cream puff out of the package, put 2 aside and place the rest on the cream. Put some cherries aside for decoration, spread the rest between the cream puffs. Spread the rest of the cream on top in a wavy pattern. Put the cake in a cool place for about 2 hours. Peel the curls from the chocolate with a peeler.

3. 3

   Take the cream puff out of the package, put 2 aside and place the rest on the cream. Put some cherries aside for decoration, spread the rest between the cream puffs. Spread the rest of the cream on top in a wavy pattern. Put the cake in a cool place for about 2 hours. Peel the curls from the chocolate with a peeler. Remove the edge of the mould. Place the remaining cream puffs and cherries on top and decorate with chocolate curls and mint leaf. Dust with icing sugar