How to make
Make a great impression on your guests with this quick and easy cake! Delicious and fresh - eclair cake is perfect for all seasons!
Treat yourself to your favorite fillings. Use vanilla cream with cream and flavorings of choice. You can use just whipped cream or add mascarpone as well.
Beat the mascarpone with a few tablespoons of cream, until it softens. Beat the remaining cream with half of the powdered sugar and add it to the mascarpone.
For the dough, first, add the oil, salt and water in a pot and boil while stirring. Once this happens, reduce to medium heat and add the flour all at once.
Now stir the dough into the pot with a wooden spoon. The dough will become more and more smooth and thick.
It is important to stir the dough continuously, it is best if the dough is always pressed against the edge of the pot with the back of a wooden spoon. The dough is baked this way. This takes about 1 minute, then a white film forms on the bottom of the baking pan and the steamed dough is ready.
Now put it in a bowl and let it cool for about 15 minutes.
After the dough has cooled a little, the eggs are beaten one at a time - do not add the next one, until the previous one is absorbed by the mixture.
After absorbing all the eggs, the dough is ready, it is a little sticky, but that is normal.
Use a 22cm cake ring or a 22cm baking pan with baking paper.
Prepare a second baking paper and in the same way make a second cake layer. If you wish, you can make three thin éclair cake layers.
First option: Fill the dough in a piping bag with a large tip and twist in a spiral on two round cake layers of dough onto baking paper. Leave about 1 cm of space between the spirals, as the dough will still increase in volume.
Second option: Bake three thin cake layers from the eclair mixture, by spreading the mixture with a spoon in a thin layer. The oven door should never be opened during baking.
Now bake the cake layers one after the other for about 25 minutes at 200°C.
When the two (or three) eclair cake layers have cooled, place one on a cake plate and place a cake ring around it.
Spread the first cake layer and the base with strawberry jam.
Soak 5 sheets of gelatin for about 5 minutes, then strain and melt them on the stove.
Whip the cream. Mix the mascarpone with vanilla sugar and stir the gelatin. Add the powdered sugar and finally add the dissolved gelatin.
Add the cream to the mascarpone mixture and stir. Spread it over the eclair base.
Place the second eclair cake layer, press it lightly and refrigerate for about 1 hour.
Remove the cake ring, decorate the magical eclair cake with cream and mascarpone with powdered sugar.
Enjoy making this unique mascarpone cake!
