Name: Cream puff cake with strawberries and egg liqueur – light and quick dessert
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 100 g softened butter; 100 g granulated sugar; 2 eggs; 120 g all-purpose flour; 1 teaspoon baking powder; 200 ml whipping cream (33 %); 250 g soft quark; 2 tablespoons powdered sugar; 1 package mini cream puffs (approx. 12 pcs); 250 g fresh strawberries; 100 ml egg liqueur

Base Preheat the oven to 180 °C. Grease a 24 cm pan with butter and dust with flour. In a bowl, beat the butter with the sugar until fluffy, add the eggs and beat briefly. Fold in the sifted flour with the baking powder and pour the batter into the pan. Bake 18–20 minutes until golden, let the base cool.

Cream Whip the cream until stiff, in another bowl mix the quark with the powdered sugar. Gently fold together with the whipped cream, a smooth cream will form.

Preparing the strawberries Wash the strawberries, dry them and slice them thinly.

Assembling the cake Spread half of the cream over the cooled base, arrange half of the mini cream puffs and strawberry slices. Add the remaining cream, the second half of the cream puffs and strawberries.

Finishing Pour the egg liqueur evenly over the cake. Chill in the refrigerator for at least 2 hours (ideally overnight) to let the flavors meld.

Cream puff cake with strawberries and egg liqueur – light and quick dessert

Cream puff cake with strawberries and egg liqueur – light and quick dessert recept

For 12 portions

Ingredients

For the base (24 cm pan):

For the filling:

For pouring:

Preparation procedure

Time required and number of servings

Conclusion

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