Raspberry choux puff cake

Instructions

1. Preheat oven to 220°C or 200°C fan-forced. Lightly spray a large baking tray with oil. Draw a 23cm circle on a sheet of baking paper the same size as tray. Place paper on tray, pencil-side down.
2. Bring spread and 1 cup (250ml) water to the boil in a medium saucepan over high heat. Stir in flour and beat with a wooden spoon for 1 minute or until mixture is smooth and comes away from side of pan. Transfer to a large bowl. Cool slightly.
3. Using a wooden spoon or electric beaters, beat eggs into flour mixture, a little at a time, until mixture is smooth and glossy.
4. Spread choux mixture evenly over circle on prepared tray Sprinkle with almonds. Bake for 15 minutes. Reduce temperature to 180°C or 160°C fan-forced. Bake for 20–25 minutes or until golden and crisp. Using a large serrated knife, cut pastry in half horizontally. Bake for 5 minutes to dry out. Transfer to a wire rack to cool.
5. Whisk custard powder, 1/3 cup (75g) caster sugar and ½ cup (125ml) milk in a saucepan until smooth. Add remaining milk and vanilla and whisk until smooth. Whisk over medium heat until mixture boils and thickens. Pour into a heatproof bowl and cover surface with plastic wrap. Cool, then place in fridge for 1 hour or until cold.
6. Stir fromage frais and 150g fresh raspberries into custard. Spread over pastry base. Top with pastry top and dust with icing sugar.
7. Process frozen raspberries and extra caster sugar until smooth. Strain through a fine sieve and discard seeds. Top cake with remaining fresh raspberries and serve with raspberry sauce.