Thursday, 2 March 2017
CREAM PUFF CAKE
For the base
1 cup water
113 grams butter
1 cup plain flour
For the filling:
250 grams cream cheese, softened
2 packets cottees vanilla instant pudding
3 cups milk
For the topping:
300 mls thickened cream
1/2 cup icing sugar
Preheat oven to 200 c. lightly grease a 9 x 13 baking dish
in a medium saucepan, melt butter in water and bring to a boil.
add flour and stir until a smooth ball.
cool slightly then using an electric mixer, beat in eggs, one at a time,
beating well after each addition.
spread into baking dish.
cook for 25-30 minutes or until golden brown. using a skewer, poke holes all
over the base and place back in the oven for 5 more minutes. remove from oven and
let cool in dish for 5 minutes then remove to wire rack to cool completely.
place back in tin when cold.
In a large bowl, using an electric mixer, mix vanilla pudding, milk and cream cheese.
beat until smooth.
pour filling over base. refrigerate for at least 20 minutes.
spread cream on top of vanilla pudding and refrigerate till needed.
drizzle with chocolate topping just before serving. add strawberries if desired.