Milk cream cake

Ingredients for 1 servings:

• 7 eggs
• 7 tbsp sugar
• 7 tbsp flour
• 1 tbsp cocoa powder
• 2 tbsp vanilla sugar
• 1 tbsp rum
• ½ orange(s), grated peel
• 1 ½ tsp baking powder
• 500 ml milk
• 500 ml cream
• 6 tbsp sugar
• 2 pkt. gelatin, ground
• 2 pts. vanilla sugar, bourbon
• 1 can peach(s), drained
• 200 ml cream

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Sponge cake preparation: Beat eggs with sugar, orange zest, and vanilla sugar until frothy. Continue beating the egg with hot water and rum. Mix flour with baking powder and cocoa and add to the egg. Bake in a greased and floured baking pan at 170°C for 30 minutes. Let cool and cut horizontally once. Filling preparation: Bring milk with sugar and vanilla sugar to a boil and let cool. Prepare gelatin according to the package instructions and add to the milk. Whip the cream until stiff and gently incorporate. Place a cake ring around the bottom layer and spread the cream on top. Spread half of the drained and finely chopped peaches on top of the cream. Layer the remaining cream on top and cover with the second layer. Refrigerate for about 4 hours. To garnish, slice the remaining peaches and arrange decoratively on the cake. Whip the cream until stiff and spread it all over the cake.