This cake consists of pate a choux pastry dough, a delicious sour cream filling, and fresh fruit. This our family’s all-time favorite cake. Try this recipe, and it might just become your new favorite, too.
This cake consists of pate a choux pastry dough, a delicious sour cream filling, and fresh fruit. This our family’s all-time favorite cake. Try this recipe, and it might just become your new favorite, too.
To make the pâté à choux, bring 300 ml (10 fl oz) of water and 100 grams (3.5 oz) of butter to boil. Add ½ a teaspoon of salt.
Once the butter has melted, add 170 grams (6 oz) of flour at once, and stir until the mixture forms a mass and pulls away from the sides of the pan.
Transfer the mixture to the mixer and beat on low speed for about three minutes.
Add 6-7 eggs, one egg at a time, until the dough slowly slides down the paddle. Scrape down the sides of the bowl a few times in the process of adding the eggs. Pate a choux is a French pastry dough used to make éclairs.
Fit a pastry bag with a plain tip of 1 cm in diameter. Pipe the Pâté à choux into long cylinders on a lightly greased sheet tray. Bake at 200°C (390°F) for 20 minutes and cool completely.
Make the cream: Place 1200 grams (42 oz) of sour cream (minimum 30% fat), 20 grams of vanilla sugar and 500 grams (18 oz) of sugar in a bowl. Whisk until stiff.
Spread a few tablespoons of the cream in the bottom of a 28 cm (11 inch) spring form cake pan. (If you are using a regular cake pan, line it with aluminum foil, so that the cake comes out easily.)
Break the ladyfingers in half and mix with the remaining cream. Arrange a layer of the ladyfingers on top of the cream; break some in half if you need to, to fill all the holes.
Spread a few slices of strawberries and kiwis on top; arrange a second layer of the cream soaked “ladyfingers” and the sliced fruit, and continue until you have used up all the ladyfingers. Spread any remaining cream on top.
Place a cake pan bottom or a flat plate on top of the cake, and some weight. Place the cake in the fridge for at least 5 hours.
Carefully invert the cake pat onto a serving plate, and unmold. To decorate the cake, whip 150 ml (5.3 fl oz) of heavy cream (min 30 % fat) with 30 grams (1 oz) of sugar, until stiff. Cover the cake with the cream. Slice about 400 grams (14 oz) of kiwi and 400 grams of strawberries and garnish the cake.
Serve this delightful cake with tea or coffee. Visit our website for a ‘black forest cake’ recipe, ‘tiramisu cake’, ‘rose bouquet cake’ and more great recipes!
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