Cakery Bakery: Strawberry cream puff cake

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We made it to May!

I don’t have any maypoles handy, and I’m not keen on the idea of gathering nuts, in May or otherwise. But, do you know, it feels like an awfully long time since I made some cake. It being May and all, we decided to bake something appropriate for sunny weather. THIS MEANS STRAWBERRIES.

I discovered, recently, a great recipe website called The Girl Who Ate Everything. Her chicken taco soup is now one of our evening staples. And today we decided on this: a strawberry cream puff cake. What is a puff cake, I wondered? Even now I’m not really sure what the answer is. The base is somewhere between eggy pudding, souffle and pastry. It’s topped with a cream cheese/whipped cream frosting, and lots of strawberries. And it tastes amazing. This is all you need to know.

The cream puff layer comes first. You melt butter, water and sugar in a saucepan, bring it to the boil, then dump in a load of flour and stir like billy-oh. Boiling sugar always makes me nervous, and so does adding flour to anything on the stove, but it turned into a kind of play-doh mixture without any explosions. Three eggs and a whisk later, the mixture is done. You pour it into a springform tin and it goes in the oven. After 25 minutes, the thing is golden brown, gigantic and making a valiant effort to climb out of the tin. You stab it several times with a toothpick to squash any of that nonsense, and then put it back in for a bit. Done, and done. I do love a cake that’s supposed to sink in the middle. It makes a nice change.

The cream cheese topping is cream cheese, icing sugar, heavy whipping cream (I substituted double cream, Englishers) and a bit of vanilla. The recipe also says orange zest, but I didn’t have any ready-made and couldn’t be bothered to grate some, so I missed it out. I don’t think it suffered without it. That goes on the cooled cream puff base – do wait till it’s properly cool, or it’ll melt horribly – with chopped strawberries on top of that. Like the Girl Who Ate Everything, I chopped my strawberries while the base was cooking, and put them in the fridge with a bit of sugar until they were needed. They sat in their own syrup, and were lovely.

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Henry spent a good half hour afterwards licking the beaters and trying to clean out the cream cheese bowl with a spatula. I’ll remember that for later.

I think possibly I undercooked my base a little – it was definitely more eggy pudding than pastry at the bottom – but it was delicious anyway. The cream cheese topping is wonderful (you can ask Henry’s vest). And strawberries, well. It felt like the perfect end to a sunshiny day.

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Deliciousness: Make it now. Oh alright, finish reading this first. THEN go make it.

Complexity: Not only was it very easy – the crumply base is the sort of thing that is supposed to look artfully dishevelled, so it’s hard to get wrong – but the ingredients were primarily items I already had. Which is always a nice bonus.

Washing-up pile: You guys, I haven’t washed up in two days. I have no idea how many of those eighty-seven items are baking related.

Casualties: Unless you can overdose on cheesy cream, I think we’ll all be fine.

The recipe for this cake is here. Go go go!

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4 thoughts on “Cakery Bakery: Strawberry cream puff cake

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