Cream Puff Cake with Raspberry Glaze
Ingredients
Biscuit
- 4 large eggs
- 120 g sugar
- 120 g all-purpose flour
- 30 g cornstarch
- 1 teaspoon 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 (for juice)
- 40 g powdered sugar
- 1 package frozen cream puffs (about 35 pieces)
Glaze
- 500 g frozen raspberries
- 250 ml water
- 2 tablespoons sugar
- 1 package red cake glaze powder
Preparation
Preheat the oven to 180°C conventional (160°C fan).
Line a 26 cm springform pan with parchment paper.
Separate the eggs for the biscuit, placing the egg whites in a mixing bowl.
Beat the egg whites until stiff, gradually adding the sugar.
Beat until a stable meringue forms, then fold in the egg yolks.
Mix the flour, cornstarch, and baking powder and sift into the meringue, folding gently.
Pour the biscuit batter into the springform pan.
Bake in the preheated oven for about 25 minutes.
Let the biscuit cool.
Beat the heavy cream with vanilla sugar until stiff and chill.
Soak the gelatin sheets in cold water.
Squeeze the lemon to extract juice.
Mix crème fraîche, plain yogurt, mascarpone, lemon juice, sifted powdered sugar, and vanilla sugar in a bowl.
Squeeze the gelatin well and dissolve in a small metal bowl over a water bath.
Gradually stir the cream mixture into the dissolved gelatin until well combined.
Fold in the whipped cream.
Place the cooled biscuit on a cake board and place a cake ring around it.
Spread one-third of the cream on the cake base.
Distribute the frozen cream puffs on top.
Spread the remaining cream over the cream puffs.
Let the cake set in the refrigerator for about 3 hours.
Distribute the frozen raspberries on the cream layer.
Cook the cake glaze according to package instructions.
Pour the glaze over the raspberries.
Serving
The cake serves about 12 pieces.
