Cream puff cherry cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the sponge cake, line a springform pan (28 cm Ø) at the bottom with baking paper. Beat eggs, sugar and 1 pinch of salt for about 5 minutes until frothy. Sift flour and 1 pinch of baking powder on top and fold in.

2. 2

   Paint into the mould. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 15-20 minutes. Let the sponge cake cool down.

3. 3

   For the choux pastry 1⁄4 boil up l water, butter and 1 pinch of salt. Add 150 g flour at once. Stir with a wooden spoon until the dough comes off the bottom of the pot as a dumpling. Pour into a bowl and immediately stir in 1 egg.

4. 4

   Allow to cool for about 10 minutes, then add 3 eggs individually and baking powder.

5. 5

   Line three baking trays with baking paper. For the mini windbag, fill the choux pastry into a piping bag with a large perforated spout (15 mm Ø). Spray about 16 small tuffs on each tray. One after the other in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see

6. 6

   manufacturer) Bake for 20-25 minutes. Let it cool down.

7. 7

   For the filling, drain the cherries and collect the juice. Whip 600 g cream until stiff, pouring in 2 vanilla sugars. Close a cake ring (about 7 cm high) around the sponge cake.

8. 8

   Spread with approx. 2 tbsp. vanilla cream. Fill the rest of the vanilla cream into a piping bag with a small perforated nozzle (6 mm Ø). Fill a cream puff with it.

9. 9

   Spread about 22 cream puffs on the cake. Place the cherries in the spaces in between and chill for about 20 minutes. Put the rest of the cream puffs in a cool place.

10. 10

    Fill up cherry juice with water at 3⁄4 l Mix cake glaze powder and 2 tablespoons of sugar in a pot. Stir in the juice bit by bit. Bring to the boil while stirring. Allow the glaze to cool briefly, then pour onto the cake.

11. 11

    Chill for about 30 minutes.

12. 12

    Roast the almonds in a pan without fat, take them out and let them cool down. Whip 500 g cream until stiff, while pouring in 2 vanilla sugars and cream firming agent. Approx. 2⁄3 Spread the cream on the cake glaze.

13. 13

    Remove the cake from the cake ring and spread the cake rim with the remaining cream.

14. 14

    Break chocolate into pieces. Melt in 200 g cream while stirring over low heat. Allow to cool for about 10 minutes and if necessary, chill briefly until the mixture thickens a little. Pour it on the cake, smooth it down and possibly let it run a little over the edge.

15. 15

    Sprinkle almonds on the cake rim. Dust the remaining cream puffs with icing sugar. Decorate the cake with some cream puffs. Chill the cake and remaining cream puffs for about 1 hour. Serve the cake with the rest of the cream puffs.

Nutrition Facts

KCAL
540 kcal

CARBS
39 g

FATS
37 g

PROTEINS
8 g