Profiterole Vanilla Buttermilk Cake
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Profiterole Vanilla Buttermilk Cake
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| Servings | Prep Time |
| 10slices | 20minutes |
| Cook Time |
| 45minutes |
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Ingredients
- 180g Unsalted Buttersoftened
- 3/4cup Caster Sugar
- 1tsp Vanilla Extract
- 2 Eggs
- 2cups Self-Raising Flour
- 2/3cup Buttermilk
- 8 Custard Profiteroles1 x 8 pack of chocolate coated custard filled profiteroles
- 1/4cup Flaked Almonds
Instructions
- Pre-heat a fan forced oven to 180°C (350°F).
- Grease and line with baking paper one 20cm (8 inch) springform round baking pan.
- In a large bowl add butter, caster sugar and vanilla extract. Beat together using and electric mixer until pale and creamy.
- Add eggs, one at a time, and beat well after each addition to fully combine.
- Using a wooden spoon or spatula fold in self-raising flour and buttermilk in alternate batches.
- Spoon about 1/3 of the mixture into the baking pan and spread evenly.
- Add profiteroles to baking pan and spread evenly across the pan. Press the profiteroles into the base mixture.
- Cover profiteroles with the remaining cake mixture and smooth the surface.
- Sprinkle flaked almonds over the top of the cake.
- Bake in oven for about 40-45 minutes or until cooked.
- Remove from oven and cool in pan for about 15 minutes before turning out on a wire rack to cool completely.