Peach and passion fruit cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, hot
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 25 g cornstarch
• 1 tsp, heaped baking powder
• 50 g butter, melted, cooled
• 1 large can of peach(s)
• 2 packs of cake glaze, clear
• 40 g sugar
• 500 ml passion fruit juice
• 500 ml whipped cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 1 packet of pudding powder (apricot – passion fruit)
• 100 ml passion fruit juice
• 100 ml peach juice
• 150 g natural yogurt

Instructions

Working time approx. 45 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 45 minutes

For the base, beat the eggs and hot water in a mixer or food processor on high speed for 1 minute until frothy. Sprinkle in the sugar and vanilla sugar mixture, and continue beating for about 2 minutes. Mix the flour with the cornstarch and baking powder, sift it onto the egg mixture and carefully fold it in. Fold in the cooled butter. Pour the batter into a springform pan (greased or lined with baking paper). Bake at 180°C (top/bottom heat) for about 25 minutes. After baking, turn out onto a baking rack and remove the baking paper. For the filling, dice the peaches. Make a glaze from the cake glaze, sugar and passion fruit juice, and stir in the diced peaches. Spread the peach mixture over the cooled cake base (place a cake ring around it) and refrigerate the cake overnight. The next day, whip the whipped cream with the cream stiffener and vanilla sugar and spread it over the cooled peach base. For the topping, prepare a pudding, but use peach and passion fruit juice and yogurt instead of water. Spread the topping over the cream and refrigerate the cake until ready to serve.