Cake
Description
Delicious baked treat for the whole family. This cake is unusual but quite simple to prepare, and even a beginner in making such sweets can master the technique. With a minimal set of ingredients, you get an absolutely wonderful dessert! For decoration, you can use anything you like: candies, fruits, berries, or melted chocolate, as I did. Use your imagination and create your own unique masterpiece. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients from the list.
- 2
Step 2
In a small saucepan, pour water, add salt and sugar. Bring to a boil.
- 3
Step 3
Add the butter and let it melt.
- 4
Step 4
After it has completely melted, add all the flour and mix quickly. Cook for 1–2 minutes. The dough should easily pull away from the sides of the pot.
- 5
Step 5
Remove the pot from the heat and let the dough cool slightly, then add the eggs one at a time.
- 6
Step 6
Beat the fourth egg separately in a cup and add it in parts; you may not need the whole egg—only half. At first, the dough will separate.
- 7
Step 7
As soon as the dough becomes thick and creamy, we stop adding the egg.
- 8
Step 8
Transfer the choux pastry to a pastry bag fitted with a star tip.
- 9
Step 9
Line a baking sheet with parchment paper and pipe small, evenly sized balls onto it. Keep in mind that profiteroles will expand in volume, so space the dough portions apart from each other. Alternatively, you can simply drop the dough using a teaspoon.
- 10
Step 10
Preheat the oven to 200°C and bake the profiteroles for 10 minutes. Then reduce the temperature to 180°C and continue baking the pastries until they develop a light brown crust, for another 20–25 minutes. Do not open the oven door during baking, otherwise the profiteroles will not rise. Leave the profiteroles in the turned-off oven for another 10 minutes.
- 11
Step 11
Remove the finished profiteroles from the baking sheet and let cool.
- 12
Step 12
Let's prepare the sour cream cream. To make the cream, the sour cream needs to be strained to remove excess whey. To do this, place the sour cream into a piece of cheesecloth folded several times, wrap it up, and put it into a sieve. Place a container underneath the sieve to collect the draining liquid. Put a small weight on top of the cheesecloth and refrigerate for a couple of hours (preferably overnight). I recommend doing this in advance.
- 13
Step 13
Then add sugar to the sour cream.
- 14
Step 14
Beat with a mixer until a fluffy, thick cream is obtained.
- 15
Step 15
Dip the cooled profiteroles one by one into the sour cream cream.
- 16
Step 16
Prepare a removable mold in advance; I used a special cooking ring.
- 17
Step 17
Place the profiteroles in layers, tightly against each other.
- 18
Step 18
I ended up with three layers.
- 19
Step 19
Spread the remaining cream on top and smooth it out.
- 20
Step 20
To give the future cake a neat, even shape, place foil and a flat bowl on top, then put a small weight on the bowl. Refrigerate the cake for at least two hours, preferably overnight.
- 21
Step 21
When the cream has set well, remove the mold.
- 22
Step 22
I simply carefully removed the rim, and the cake was already on the plate. If you're using a springform pan, gently slide a spatula under the bottom of the cake and transfer it to a serving plate.
- 23
Step 23
The "Profiterole" cake is ready. All that's left is to decorate it and serve.
- 24
Step 24
Remove from the oven and serve warm or cooled.