Lemon Strawberry Cream Puff Cake
"Note: Don't be scared off by the long recipe - all the components are easy to make, and can be made ahead of time! Keep the prepared cake in the refrigerator until ready to serve, although I wouldn’t recommend assembling it too far in advance or the cream puff shell may become soggy. Mine was still crisp after about 3 hours in the fridge. The separate components can be made ahead of time, I made everything the day before serving it, and then assembled it the day of, I just left the cream puff covered at room temperature. I did find that it had lost some of it’s crispness, so to crisp it up again I placed it in a 225 degree F oven for about 10 minutes and it was nice and crisp again before assembling the cake...."
INGREDIENTS
•
2 large eggs plus 1 large egg yolk
•
1/2 cup granulated sugar
•
1/3 cup lemon juice (2 lemons)
•
zest of 2 lemons
•
2 tablespoons cold unsalted butter, cut into 1/2 inch cubes
•
1 tablespoon heavy cream
•
1/4 teaspoon vanilla
•
pinch salt
•
5 tablespoons unsalted butter
•
2/3 cup water
•
1 tablespoon sugar
•
2/3 cup all-purpose flour
•
3 large eggs
•
4 ounces (125g) cream cheese, softened
•
2/3 cup powdered sugar
•
1 cup heavy cream
•
1 teaspoon lemon zest
•
1/2 teaspoon vanilla
•
2 cup fresh strawberries, sliced
•
1 teaspoon granulated sugar
ADVERTISEMENT