Cherry Cream Puff Cake with Coffee Cream

Preheat the oven to 200 °C, prepare a baking pan with baking paper. Separate the eggs, then beat the egg whites with a pinch of salt until stiff, whisk the egg yolks with espresso and sugar until foamy.

Mix flour with cornstarch, baking powder and baking cocoa. Stir the beaten egg whites into the coffee-yolk mixture and then sift the flour mixture over the top, then carefully fold in and pour into the prepared baking pan, smooth out and bake for about 10 minutes (test with a stick).

Remove the base from the oven and allow to cool slightly. In the meantime, prepare the cream. Whip the cream with powdered sugar and instant coffee until stiff. Stir the vanilla qimiq in a bowl until smooth and carefully fold in the whipped cream.

If you don’t like the taste of coffee enough, you can add some more coffee powder and stir well. Drain the cherries and let them drain well.

Spread the base with 3 to 4 tablespoons of cherry jam. Spread the frozen cream puffs on the base and arrange the drained cherries in between (so that after slicing you have cherries and cream puffs on each piece).

Carefully spread the cream on top so that the cream puffs are also covered with cream. Finally, grate cooking chocolate and spread on the cream (or simply chocolate sprinkles, etc.).

Chill the cake in the refrigerator for at least 2 hours, but preferably overnight.

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