Raspberry choux puff cake
Reduced fat oil spread
1 cup(s), (150g)
4 medium, lightly beaten
¼ cup(s), (30g)
5 tbs, (75g)
2 cup(s), (500ml)
Vanilla bean paste
Fromage frais, vanilla bean
200 g, thawed
- 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.
- 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.
- Using a wooden spoon or electric beaters, beat eggs into flour mixture, a little at a time, until mixture is smooth and glossy.
- 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.
- 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.
- Stir fromage frais and 150g fresh raspberries into custard. Spread over pastry base. Top with pastry top and dust with icing sugar.
- 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.