recipes
Profiterole and raspberry figure birthday cake
2022-09-28
Ingredients
- 120g margarine (Stork)
- 120g water
- 120g milk
- Pinch salt
- 1 tbsp sugar
- 140g plain flour (Lamb brand)
- 220g fresh eggs (Le Naturelle)
You will also need
- 35cm x 25cm vanilla sponge cake
- 3 x 280ml tubs double cream (Elmlea)
- 6 tbsp homemade raspberry jam (Asiago)
- 150g white milk chocolate, melted (Lamb brand)
- Coloured sprinkles
- 1 tub fresh raspberries
- Fresh flowers to decorate
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Method
Make the profiteroles by melting together the margarine, water, milk, salt and sugar. Stir in the flour and cook together for 1 minute. Transfer into a bowl of an electric mixer and gradually mix in the eggs, a little at a time to form a soft mixture. Pipe the profiteroles on baking sheets lined with non-stick paper and bake at 170°C for 20-25 minutes. Meanwhile, whip the double cream. Remove 1/3 and place into another bowl. Mix in 2 tbsp of the raspberry jam and use to fill the cooked and cooled profiteroles. Dip into the melted white chocolate and decorate with sprinkles and allow to set. Meanwhile, cut out the sponge into your numbers or figures, discarding any off cuts. Cut in half horizontally and place onto a board. Spread with the remaining raspberry jam and pipe over half of the cream. Place the top pieces of sponge on top and pipe over the remaining cream. Decoratively place over the filled profiteroles and in the gaps place the fresh raspberries and flowers.
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