Fruit cream puff pastry cake
Description
The baking is simple and quick. If you don't like overly sweet cakes with lots of cream and thick layers, try making a fruit cake on choux pastry layers using my recipe. Children will especially appreciate this recipe.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for the choux pastry: take eggs, margarine, water, and flour. Do not add sugar to the dough—it should not be sweet, since the layers will be spread with sweet cream.
- 2
Step 2
Melt the margarine over low heat or in a double boiler. Then add the water. When the liquid comes to a boil again, add the flour, constantly and vigorously stirring with a spoon.
- 3
Step 3
Cool the resulting mixture. You can do this quickly by transferring it to another bowl. Then gradually add the eggs one at a time, kneading the dough well.
- 4
Step 4
The finished dough should be smooth and uniform.
- 5
Step 5
But on a baking sheet lined with parchment paper, use a pastry bag or a regular sturdy plastic bag to pipe a lattice of dough. You will need three such lattices. Bake the lattices until golden brown.
- 6
Step 6
Prepare the fruits. Cut the bananas into cubes, slice the kiwi, and dice the orange segments. Also, prepare the cream: mix the sour cream with sugar and beat it with a mixer until thickened. You can add 1 tablespoon of sour cream stabilizer if the cream is too liquid.
- 7
Step 7
Place the first cake layer onto a flat plate of appropriate size and generously spread it with sour cream frosting. Top with chopped bananas.
- 8
Step 8
Cover with the second layer of choux pastry, spread cream over it again, and top with thin slices of kiwi.
- 9
Step 9
Place the third cake layer on top and pour the remaining cream over the cake, covering both the top and the sides. Decorate the cake with chopped orange. Refrigerate for at least 2 hours to allow it to soak and become a cohesive whole.