This is a cake that is a combination of two different styles of dessert. So if you are looking for a cake with a difference, try this one.
This is wonderful merging of choc coated custard filled profiteroles encased in a vanilla buttermilk cake. The profiteroles are added to the cake mixture before baking in the oven. Flaked almonds are also sprinkled on top for baking. This cake provides a range of textures from the lovely toasted almond crunch, to the soft custard profiterole filling and finally the buttermilk cake. They all blend perfectly for a wonderful cake for any occasion.
I use store bought choc coated custard filled profiteroles, simply for convenience. You can, of course, make them yourself, however that will add a significant amount of time to the preparation and making of this cake. I was happy with the store bought versions, however it is your choice.
Print Recipe
Profiterole Vanilla Buttermilk Cake
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.
John 
