Moist filled peach cake with yogurt and vanilla topping

Ingredients for 1 servings:

• 100 g sugar
• ½ pack of baking powder
• 1 egg(s)
• 125 g butter
• 200 g flour
• 1 gr. can/n peach(s), halved (820 g)
• 1 packet of vanilla pudding powder
• 4 egg yolks
• 4 egg whites
• 500 g yogurt (vanilla flavor)
• 50 g sugar
• 2 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

incredibly delicious!

Melt the butter and make a dough from the base ingredients. Press the dough into a 26 cm springform pan and pull up a rim about 5 cm high. Drain the peach halves, reserving the juice. Cut the peach halves into small cubes. Mix the custard powder with the peach juice and bring to a boil. Then add the peach cubes to the hot pudding and stir in. Pour the peach pudding mixture onto the dough in the springform pan and bake in a preheated oven at 175°C for about 40 minutes. Beat the egg whites until stiff peaks form. Mix the vanilla yogurt with the sugar until dissolved. Add the egg yolks and cornstarch and mix well. Finally, carefully fold the beaten egg whites into the egg yolk mixture. Pour everything onto the peach pudding and bake for another 20 minutes at 175°C.