Cream puff sour cream cake with peach
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From the outside they are still well hidden, but when cut they cause a big "Well, look!". Because in the creamy bed of sour cream, fluffy-sweet balls snuggle up.
The basis for the creamy topping is an airy sponge cake base, which disappears in the oven in no time at all. In the meantime, we take care of the cake cream, which we prepare with jam sugar, because it provides a great hold in addition to cream stabilizer - without any gelatine. A fruity crown made of peach slices should not be missing from the extraordinary cake! To do this, we puree some of the peaches and simmer them with orange juice and preserving sugar. This fruit puree is the heavenly perfection. |
Preparation time: 50 min. Latency: 120 min. Level: simple
Ingredients
For 14 Pieces
2 Eggs (size M)
Salt
50 g Sugar
75 g Flour
1 tsp Baking powder
12 Peach halves (canned)
400 g Sour cream
200 g Gelling sugar (1 : 1)
Zest and juice of 1 Organic Orange
400 g Whipped cream
2 packets. Cream thickener
1 pack (250 g; 20 pieces) Frozen mini cream puffs with vanilla cream filling
Preparation
1
For the base Beat the eggs, 1 pinch of salt, sugar and 2 tbsp cold water with the whisk of the mixer for at least 5 minutes until thick and creamy. Sift over the flour and baking powder and fold in. Spread the mixture into a springform pan (26 cm in diameter) lined with baking paper. Bake in a hot oven (electric oven: 180 °C/convection: 160 °C) for approx. 15 minutes. Allow the base to cool in the tin.
2
In the meantime, drain the peach halves. Cut 6 peach halves into fine cubes, the rest Cut the peach halves into thin slices.
3
For the cream Beat the sour cream, 50 g preserving sugar and orange zest with the whisk of the mixer for 3-4 minutes until creamy. Beat the cream and cream until stiff. Fold the cream and 1/3 of the peach cubes into the sour cream with a dough spatula.
4
Remove the base from the tin, place on a platter and enclose with a baking frame or the cleaned edge of the springform pan. Spread 1/3 of the cream on the sponge cake. Cover closely together with mini cream puffs. Spread the remaining cream on and between the cream puffs and smooth out. Chill the cake for about 1 hour.
5
For the fruit layer, meanwhile boil the remaining peach cubes, 150 g preserving sugar and orange juice in a small saucepan for about 3 minutes, stirring. Pour the peach mixture into a tall blender jar, puree finely and leave to cool.
6
Remove the cake from the ring, cover with peach slices. Spread the fruit puree on top and serve the cake.
Nutritional values a Piece
383 kcal
4 g protein
23 g fat
40 g carbohydrates
Ingredients
For 14 Pieces
2 Eggs (size M)
Salt
50 g Sugar
75 g Flour
1 tsp Baking powder
12 Peach halves (canned)
400 g Sour cream
200 g Gelling sugar (1 : 1)
Zest and juice of 1 Organic Orange
400 g Whipped cream
2 packets. Cream thickener
1 pack (250 g; 20 pieces) Frozen mini cream puffs with vanilla cream filling
Preparation
1
For the base Beat the eggs, 1 pinch of salt, sugar and 2 tbsp cold water with the whisk of the mixer for at least 5 minutes until thick and creamy. Sift over the flour and baking powder and fold in. Spread the mixture into a springform pan (26 cm in diameter) lined with baking paper. Bake in a hot oven (electric oven: 180 °C/convection: 160 °C) for approx. 15 minutes. Allow the base to cool in the tin.
2
In the meantime, drain the peach halves. Cut 6 peach halves into fine cubes, the rest Cut the peach halves into thin slices.
3
For the cream Beat the sour cream, 50 g preserving sugar and orange zest with the whisk of the mixer for 3-4 minutes until creamy. Beat the cream and cream until stiff. Fold the cream and 1/3 of the peach cubes into the sour cream with a dough spatula.
4
Remove the base from the tin, place on a platter and enclose with a baking frame or the cleaned edge of the springform pan. Spread 1/3 of the cream on the sponge cake. Cover closely together with mini cream puffs. Spread the remaining cream on and between the cream puffs and smooth out. Chill the cake for about 1 hour.
5
For the fruit layer, meanwhile boil the remaining peach cubes, 150 g preserving sugar and orange juice in a small saucepan for about 3 minutes, stirring. Pour the peach mixture into a tall blender jar, puree finely and leave to cool.
6
Remove the cake from the ring, cover with peach slices. Spread the fruit puree on top and serve the cake.
Nutritional values a Piece
383 kcal
4 g protein
23 g fat
40 g carbohydrates
My tip for layering
To layer the cream puff cake, you don't necessarily need a cake ring. You can easily prepare them in the springform pan. A dish with a lid that you can put on after cooling is particularly practical. The cake is then covered for the refrigerator, does not absorb foreign odors and is then easy to transport.
To layer the cream puff cake, you don't necessarily need a cake ring. You can easily prepare them in the springform pan. A dish with a lid that you can put on after cooling is particularly practical. The cake is then covered for the refrigerator, does not absorb foreign odors and is then easy to transport.