Profiterole & Raspberry Figure Birthday Cake
8
10 min
20 min
Ingredients
For the profiteroles:
- 120g margarine
- 120g water
- 120g milk
- Pinch salt
- 1 tbsp sugar
- 140g plain flour
- 220g fresh eggs
Also needed:
- 35cm x 25cm vanilla sponge cake
- x3 280ml Elmlea Double Cream
- 6 tbsp raspberry jam
- 150g white milk chocolate, melted
- Coloured sprinkles
- 1 tub fresh raspberries
- Fresh flowers to decorate
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 170⁰C 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 milk chocolate and decorate with sprinkles and allow to set.
- 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.