Dreamy Raspberry Cream Puff Cake
Ingredients
Biscuit layer
- 4 large eggs
- 120 g sugar
- 120 g all-purpose flour
- 30 g cornstarch
- 1 tsp baking powder
Filling
- 200 g heavy cream
- 1 packet vanilla sugar
- 5 sheets gelatin
- 100 g crème fraîche
- 70 g plain yogurt
- 125 g mascarpone cheese
- 1/2 lemon, juiced
- 40 g powdered sugar
- 1 package (about 35 pieces) frozen cream puffs
Glaze
- 500 g frozen raspberries
- 250 ml water
- 2 tbsp sugar
- 1 package red cake glaze mix
Preparation
Preheat the oven to 180°C conventional (160°C convection). Line a 26 cm springform pan with parchment paper. Separate the eggs, placing the egg whites in a mixing bowl.
Beat the egg whites until stiff, gradually adding the sugar. Continue beating until a stable meringue forms, then fold in the egg yolks. Mix the flour, cornstarch, and baking powder, then sift into the meringue and fold in. Pour the biscuit batter into the springform pan and bake in the preheated oven for about 25 minutes. Let cool.
For the filling, beat the heavy cream with vanilla sugar until stiff and chill. Soak the gelatin sheets in cold water. Squeeze the lemon for its juice. In a bowl, mix crème fraîche, plain yogurt, mascarpone, lemon juice, sifted powdered sugar, and vanilla sugar. Squeeze the gelatin well and dissolve in a small metal bowl over a water bath.
Gradually stir the cream into the gelatin until well combined. Then fold in the whipped cream. Place the cooled biscuit on a cake plate and surround with a cake ring. Spread one-third of the cream on the cake base, arrange the frozen cream puffs on top, and spread the remaining cream over them.
Chill the cake in the refrigerator for about 3 hours to set. For the glaze, distribute the frozen raspberries over the cream layer. Cook the cake glaze according to package instructions and pour over the raspberries.
Tips
The cake serves about 12 people.
