Happy Tuesday guys! Recipe of the day is Profiterole Birthday Cake – a heavenly cake I made for my little boy’s birthday.
The recipe is taken from here . You might have noticed, there are quite a few recipes I have recreated from there. I absolutely love every recipe on there and all of the ones I’ve tried are just perfect so if you’re in need for delicious homemade recipes go to https://zvezdev.com/.
What you need:
- eggs
- flour
- sugar
- butter
- baking powder
- double cream
- vanilla essence
- chocolate for decoration
- milk
- gelatine
- salt
Here’s how to make this gorgeous Profiterole Birthday Cake
Ingredients:
For the Cake Layer:
- 4 eggs
- 80g plain flour
- 80g caster sugar
- 1tsp baking powder
For the Profiteroles:
- 150g flour, sifted
- 3 eggs
- 50g butter
- 250ml milk
- 1/2tsp sugar
- 1tsp salt
For the Profiterole Filling:
- 75g plain flour
- 100g sugar
- 500ml milk
- 3 egg yolks
- 1tbsp butter
- 1tsp vanilla essence
For the Creme Brulee:
- 6 egg yolks
- 500ml double cream
- 150ml milk
- 150g caster sugar
- 10g gelatine
- 1tsp vanilla essence
Preparation:
- Preheat the oven to 220C°.
- To make the layer, in a bowl, whisk the egg yolks and the egg white in separate bowl. Divide the sugar between the two bowls, adding it gradually. Combine the flour and baking powder and slowly add it to the egg whites. Use a spatula and add the egg yolks, mixing gently.
- Empty the mixture in a 22cm greased with baking parchment cake tin. Bake in the oven for about 15 minutes and leave for another 15 minutes before taking it out. Simply make sure to open the oven door. Leave on a rack to cool and then cut into two cake layers.
- To make the profiteroles, heat the milk, add the sugar and butter and once it’s melted remove from the hob. Gently add the flour stirring with a wooden spoon. Add the eggs, one by one, whisking in between. The dough should be really moist and sticky. Pour into a piping bag and make small balls (bigger than walnuts but smaller than tennis ball, if that makes sense 🙂 ) onto a baking tray, lined with greased baking parchment.
- Bake in the oven at 200°C for about 15 minutes and as with the cake layer, do not take them out when you turn off the oven but rather leave them in there for about 15 more minutes with an open oven door.
- To make the filling for the profiteroles, heat the milk with sugar and butter and once it’s heated, add the vanilla essence. Whisk the egg yolks and flour in a separate bowl and add the milk slowly whisking constantly. Once combined pour in the milk casserole and return to the heat, whisking for a couple of minutes. You’ll feel the mixture getting thick. Remove from the hob and let it dry completely.
- Use a piping bag and fill the profiteroles with the cream.
- For the creme brulee, heat a casserole with the double cream, sugar and milk.
- In a separate bowl, whisk the egg yolks and once the creme mixture is heated, add to the yolks very slowly, whisking constantly and once combined transfer back to the casserole on the hob. Keep whisking and once you feel it’s starting to thicken, remove from the hob and leave to cool. Add the gelatine (follow the instructions on the pack to prepare it) and vanilla essence.
- To build the cake, cover the bottom layer with creme brulee and arrange half of the profiteroles. Place the second layer, cover it with brulee and then the rest of the profiteroles. Finish it off with the rest of the creme brulee and refrigerate for at least 2-3 hours.
- I decorated with chocolate ganache but you could use anything you fancy.
- Store in the fridge and take it out 15 minutes before serving.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming soon. Next, I’ve got a beautiful Burrata & Grilled Veg Salad and Crispy Coconut Shrimps, both dishes tried and tested over the weekend and both were absolutely DELISH.
Meanwhile, have an amazing week. xx
