Fluffy sponge cake, delicate cream puff layer with aromatic vanilla cream, light yogurt cream and fruity sour cherries – an irresistible combination that makes this cream puff cake so uniquely delicious. It is also an eye-catcher on the dining table with its layers. For the recipe, you only need simple ingredients that you probably already have at home. The preparation is a bit complicated, but it’s worth it to make the cake. Because you’re guaranteed to be delighted by its taste. A detailed recipe for the cream puff cake with exact quantities and step-by-step instructions can be found here at the very bottom.
What makes this cream puff cake with cherries unique?
What makes this cream puff cake special is the many different flavors it combines. There are two different cake base doughs – namely the sponge and the choux pastry, two types of cream – namely the vanilla as well as yogurt cream, and the fruity layer of sour cherries. Thus, the cream puff cake tastes fluffy, creamy, light, airy and sweet and sour at the same time. Moreover, it consists of homemade cream puffs, which are much tastier than store-bought ones.
Cream puff cake with raspberries
You prefer raspberries instead of sour cherries? No problem! Instead of sour cherries you can prepare this cream puff cake with raspberries. You can use fresh or frozen raspberries. If you use frozen raspberries, you have to defrost them first – just like cherries.
Cream puff cake – do you prefer raspberries or cherries?
It’s up to your taste. If you are in the mood for a cream puff cake with raspberries, then make it with them. You can also make the cake sometimes with cherries and sometimes with raspberries – depending on your mood. Afterwards, tell me in a comment which variation you liked better.
Make your own cream puff layer
On the Internet you can find many recipes for cream puff cake, in which ready-made cream puffs from the freezer are used. Of course, it is much faster to prepare the cake if you just buy cream puffs. However, there are many advantages to making the cream puff layer for the cake yourself, so it is definitely worth the effort. Above all, the homemade cream puff layer tastes much tastier. Moreover, according to this recipe, the choux pastry is not simply filled with cream, but with home-made vanilla cream, which tastes very delicate and light. At the same time, you can adjust the amount of sugar for the cream as you like, depending on how sweet you like it. The choux pastry for this cake is not baked in the shape of small cream puffs, but in the shape of rings. This makes each piece of your cake look perfect when cut open. That’s because the filled choux pastry rings run evenly throughout the cake, so when cut, each piece of it looks like the cream puff was cut right down the middle. And don’t forget: your homemade cream puffs – unlike those from the supermarket – contain no preservatives or other additives.
An eye-catcher to fall in love with
This cream puff cake will surely convince you not only in taste, but also on the outside. It simply looks good enough to eat. Two fluffy sponge cake layers, in between several cut cream puffs filled with vanilla cream, covered with white yogurt cream and the eye-catching red top layer of cherries – isn’t the cream puff cake simply pretty enough to fall in love with! So you can serve it for dessert at any party and wow your guests with it. It’s also ideal for Mother’s Day or Valentine’s Day. Or bake it for your loved ones for Easter, for example.
What can I prepare beforehand for the cake?
You don’t have to finish this cream puff cake in one day. You can bake the sponge cake and the choux pastry rings a day in advance. This way they can cool in peace. In addition, the sponge cake can be cut lengthwise into several cake layers the next day. The next day you would have to prepare the two creams, the cherry filling and form everything into a cake.
Another alternative would be that you prepare the sponge and choux pastry as well as the vanilla cream and the cherry or raspberry filling the day before. Then the next day you just finish the yogurt cream and “assemble” the cake.
The cream puff cake – whether with raspberries or with cherries – tastes just as delicious the next day. So you can also make the whole cake a day ahead.
This cream puff cake is
not too sweet,
very pretty with their layers and colors,
to be prepared from common ingredients,
a little elaborate, but worth it,
perfect for any celebration,
with fluffy sponge cake,
with homemade cream puffs,
with light yogurt cream,
with sweet and sour cherries,
also delicious with raspberries,
about Ø 26 cm large and therefore sufficient for a large family.
Cream puff cake with cherries or raspberries: the recipe
The exact quantities and step-by-step instructions for making the cream puff cake with raspberries or cherries can be found below in the box recipe.
For the cream puff cake you need to bake a sponge cake and the choux pastry rings. Then make the vanilla cream to fill the rings and the yogurt cream for the cake. On top, add the filling with either cherries or raspberries. I made the cream puff cake with cherries. But you can also use raspberries.
For the sponge cake you need eggs, sugar and flour. I replaced a small amount of flour with cornstarch to make the sponge cake fluffier.
For the choux pastry you need butter, eggs, flour and water.
For the vanilla cream, with which the cream puffs are filled, you need vanilla, milk, sugar, eggs, butter and flour.
For the cake cream you need natural yogurt, cream and sugar.
For the top layer of the cake you need cherries or raspberries, sugar, cornstarch and water.
How to make cream puff cake: this is how it works
For the sponge cake, beat eggs and sugar, fold in flour and bake the sponge cake batter at 180 °C for about 20 minutes. Then let it cool and cut it lengthwise into two cake layers.
For the choux pastry, bring the butter and water to the boil, remove from the heat and stir in the flour quickly. Then heat for a few minutes, stirring constantly, and let cool. Stir in eggs and draw rings from the choux pastry, one inside the other, the largest of which should be slightly smaller than the sponge cake base. Bake the rings at 190 °C for about 30 minutes and let cool. For the cherry filling, bring cherries and sugar to a boil, add cornstarch dissolved in water and cook briefly until the liquid has thickened. Allow the cherry filling to cool.
For the custard, combine eggs, sugar, flour and milk in a saucepan and boil briefly to make custard. Add vanilla and butter to the hot custard, stir and let cool. Fill the choux pastry rings with the vanilla cream.
For the cake cream, mix natural yogurt and sugar. Whip the cream until stiff, add the yogurt-sugar mixture in batches and whip until creamy.
Spread one of the sponge cake layers with the yogurt cream, place the choux pastry rings on top and also spread with the cream.
Place the second sponge cake layer on top and spread the top with the cherry filling. Chill the cream puff cake for at least 3 hours Ready!
How to make a perfect cream puff cake with raspberries or cherries: tips and tricks
This is the best way to make the sponge cake
To make the sponge cake taste even fluffier, I replaced a small amount of flour with the same amount of cornstarch in the batter. You can also just use flour for the sponge dough.
You should sift the flour and cornstarch for the sponge beforehand and fold it very carefully into the whipped egg-sugar mixture.
To bake the sponge cake, you will need a Ø 26 cm baking pan.
To check whether the sponge cake is baked, do a stick test. To do this, insert a toothpick briefly into the center of the sponge and see if it stays almost clean after coming out. Alternatively, you can still test if the sponge is done as follows: briefly press gently with a finger on the surface of the sponge about in the middle. If it springs back after pressing and no traces remain visible, it is baked.
How to make choux pastry
For choux pastry, the right consistency is the most important thing of all. For this, the amount of eggs is always approximate. You might not need the last egg completely or you might need a small amount of another egg. So to get the right consistency from the choux pastry, proceed as follows: Don’t add the last egg directly into the dough, but mix it in a small bowl so that the egg white and yolk combine, and add this egg to the dough in small portions, stirring the dough with a wooden spoon each time until it has a homogeneous consistency. As soon as your choux pastry is shiny and hangs in peaks on the wooden cooking spoon or drains very, very slowly, it is ready and you don’t need to add any more egg.
It’s important to let the choux pastry mixture cool before adding eggs. Otherwise, you’ll have cooked egg whites in the batter.
Instead of butter, you can use margarine for the choux pastry.
To draw and bake the rings from the choux pastry, I had used a baking mat with measurement. Also, I had used a piping bag with a Ø 8 mm hole nozzle for this.
The largest choux pastry ring must be about 3 cm smaller in diameter from the outside before baking than the sponge cake base. If you use a springform pan with a diameter of 26 cm for baking the sponge cake, you should draw a ring with a diameter of about 23 cm from the choux pastry. The next choux ring should be about 3 cm smaller than the previous one, as well as the next one. So if your largest choux ring is 23 cm in diameter, the second largest must be about 20 cm and the smallest about 17 cm.
Do not take the choux pastry out of the oven too early. It is ready when it has a golden brown color. If you under-bake the choux pastry rings, they will collapse when you take them out of the oven.
The choux pastry has turned out perfectly for you if your rings are very light and firm after baking.
This is the best way to make the cherry or raspberry filling
Frozen cherries or raspberries must be allowed to thaw before use.
You can adjust the amount of sugar for the cherry or raspberry filling according to your taste.
To make your vanilla cream (cream puff filling) perfect
With the amount of sugar given in the recipe, the vanilla cream will not taste too sweet. If you like it sweeter, just use more sugar.
For vanilla, you can use vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out.
While the vanilla cream is cooling, keep stirring it to avoid a film on the surface.
Once cooled, your vanilla cream will become more solid.
To fill the choux pastry rings with the vanilla cream, I used a piping bag with a long, thin piping nozzle.
This is the best way to make the cake cream
You can adjust the amount of sugar for the yogurt cream according to your taste.
Instead of sugar, you can use powdered sugar. Then you don’t have to wait until the sugar dissolves in the yogurt.
Cream for the cake cream must be cold.
You can make yogurt for the cream yourself.
You can also note the following
When you spread the cream on the cake layers, you can use a cake rig, so that the yogurt cream does not flow around the edges. You will leave some of the cream. After the cake has been in the refrigerator for a few hours and the cream has firmed up, remove the cake ring and spread the edges of the cake with the remaining cream.
The cream puff cake will taste delicious the next day and a few days after that. Keep it in the refrigerator. It will keep for about 3 days.
Did you make the cream puff cake using this recipe? I look forward to your results, your star rating and your comment on the recipe below about how you liked and succeeded in making the cake. Also tell me if you made the cream puff cake with raspberries or with cherries.
Fluffy sponge cake, delicate cream puff layer with aromatic vanilla cream, light yogurt cream and fruity sour cherries – an irresistible combination that makes this cream puff cake so uniquely delicious. It is also an eye-catcher on the dining table with its layers. For the recipe, you only need simple ingredients that you probably already have at home. The preparation is a bit complicated, but it's worth it to make the cake. Because you're guaranteed to be delighted by its taste.
Beat eggs, sugar, and salt until fluffy and white.
Fold in the flour and cornstarch to make an airy, thick dough.
Line the bottom of a 26 cm Ø springform pan with baking paper, pour the sponge mixture into the pan and bake in a preheated oven at 180 °C for about 20 minutes. Let it cool down for a few hours and then cut it lengthwise into two equally thick cake layers.
Preparation of the choux pastry
Put butter, water and salt together in a saucepan and bring to the boil, stirring constantly. Make sure that the butter melts before it boils.
Remove the saucepan from the heat, immediately add flour and mix briskly with a wooden wooden spoon to form a dough ball.
Put the saucepan back on the stove and heat the dough, stirring constantly, for about 2 - 3 minutes, until it comes off the bottom of the saucepan as a dumpling, leaving a white layer of starch there.
Take the saucepan off the heat, transfer the batter to a clean mixing bowl and let it cool to lukewarm.
Add eggs (except the last one) to the batter one at a time, mixing each time to make a homogeneous batter. Beat the last egg in a small bowl to combine the whites and yolks, and add it to the dough in small amounts, a little at a time, stirring it each time until it has absorbed the amount of egg. You need to add as much of the egg to the dough until it shines and sticks in peaks to the wooden cooking spoon. For this, you might not use the last egg completely, or you might need a small amount of one more egg.
Fill the choux pastry into a piping bag with a round, approx. Ø 8 mm hole nozzle and pipe either on a baking mat or on a baking tray lined with baking paper three circles of the pastry, which are approx. Ø 23, 20 and 17 cm in size, so that the smaller circle always lies in the larger one and has about 3 cm distance from it (see pictures at the top of the article). To do this, you can either draw the circles on the baking paper beforehand with a pen or use a silicone mat with measurement.
Bake the choux pastry rings in a preheated oven at 190 °C for about 30 minutes and let them cool down afterwards.
Preparation of the cherry filling
Let frozen sour cherries thaw beforehand.
Dissolve cornstarch in water.
Put thawed cherries and sugar in a saucepan and boil it while stirring. Before boiling, the sugar must have dissolved and liquid formed.
Once the cherry mixture boils, add the cornstarch dissolved in water, stirring constantly, and cook the cherry mixture for a few minutes until thickened. Remove it from the heat and let it cool.
Preparation of the vanilla cream (cream puff filling)
Put eggs, sugar, flour and salt in a saucepan and mix until homogeneous.
Add milk and mix again until homogeneous without lumps.
Put the saucepan on the stove, bring the mixture to a boil, stirring constantly, and cook it over medium heat for 2-3 minutes, stirring constantly, and it should get a pudding-like consistency.
Take the custard off the heat, immediately add the butter and vanilla and mix until the butter has melted and been absorbed by the custard. Let the custard cool, stirring occasionally.
Fill the choux pastry rings with the vanilla cream by placing the cream in a piping bag fitted with a thin, long piping nozzle, then insert the nozzle into the choux pastry rings in several places and pipe the cream in.
Preparation of the cake cream
Mix natural yogurt with sugar and let it rest briefly so that the sugar dissolves.
Whip the cream until stiff, add the yogurt-sugar mixture in portions and whip until creamy.
Preparation of the cream puff cake
Place one of the two sponge cake layers on a flat plate and spread it with about half of the yogurt cream.
Place the filled choux pastry rings on top so that the largest of them is at the edge, the second largest in the largest, and the smallest in the second largest. Now spread the choux pastry rings with the yogurt cream on top, leaving some of the cream for the edge.
Place the second sponge cake layer, cut side down, on top of the cream and spread the cherry filling on top.
Brush the edges of the cake with the remaining yogurt cream and chill for at least 3 hours.
To check whether the sponge cake is done baking, do a stick test or press briefly on the sponge cake with a finger. If it springs back after pressing and no marks remain to be seen, it is ready baked.
The amount of eggs specified for choux pastry may vary. Add eggs in batches until choux pastry is shiny and hangs in peaks on the wooden cooking spoon or drains very, very slowly.
Do not take the choux pastry out of the oven too soon or it will collapse. It is ready when it has a golden brown color.
Raspberries can be used instead of cherries. Frozen berries must be thawed first.
The amount of sugar for the berry filling can be adjusted as desired.
Adjust the amount of sugar for the vanilla cream to taste.
The amount of sugar for the yogurt cream can also be adjusted to taste.
The time to cool the cake layers, cream and filling is not included in the preparation time.
Note the detailed tips and tricks for DIY cream puff cake at the top of the post.