Vanilla cream cherry cake with choux pastry

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring 440 ml milk to the boil. Stir pudding powder, 45 g sugar and 6 tbsp milk until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the heat, pour into a bowl and cover with foil. Let the pudding cool down, then chill for at least 2 hours, preferably overnight

2. 2

   Separate 3 eggs. Beat the egg whites, 1 packet of vanillin sugar and 75 g sugar with the whisks of the hand mixer until stiff. Stir in the egg yolks. Mix starch, 2 tbsp. flour and cocoa and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 14 minutes. Take out, turn onto a cake rack, remove baking paper, let the cake cool down

3. 3

   Bring 50 ml milk, 50 ml water, butter and salt to the boil in a saucepan. When the fat is completely melted, add 80 g flour at once. Stir with a wooden spoon until a white layer forms on the bottom of the pot and the dough comes off the bottom of the pot as a lump. Pour into a bowl and immediately stir in 1 egg. Let it cool down for about 5 minutes. Stir 1 egg into the dough

4. 4

   Using a cake ring, draw a circle (25 cm Ø) on a piece of baking paper. Turn over the baking paper and place it on a baking tray. Pour the dough into a piping bag with a central perforated spout. Spray irregular spots into the marked circle. In a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for approx. 20 minutes. Remove from the oven and let cool down

5. 5

   Soak gelatine in cold water. Drain the cherries, let them drip off and put some nice ones aside for decoration. Whip the cream until stiff, adding 1 packet of vanilla sugar and 1 tbsp. sugar. Stir cooled vanilla pudding with a whisk until smooth. Gradually fold in the cream. Squeeze the gelatine, dissolve and stir in 4 tbsp. of the vanilla cream, stir into the remaining vanilla cream. Fold in cherries

6. 6

   Remove the sponge cake from the mould, place it on a cake plate and enclose it with a cake ring. Smooth the cream pudding over it and put the choux pastry lid on. Chill for at least 3 hours

7. 7

   Remove the cake from the cake ring, dust with some cocoa powder and decorate with the cherries that have been set aside

8. 8

   waiting time approx. 3 3/4 hours

Nutrition Facts

KCAL
240 kcal

CARBS
24 g

FATS
13 g

PROTEINS
6 g