Peach Vanilla Cake

Ingredients for 1 servings:

• 125 g butter/margarine
• 125 g sugar
• 200 g flour
• 3 eggs
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 4 tbsp whipped cream
• 1 tbsp Nutella
• 500 ml milk
• 1 pack of pudding powder, vanilla
• 70 g sugar
• 6 sheets of gelatin
• 400 g whipped cream
• 1 can peach(s) , (filling quantity 420g)
• 250 ml peach juice
• 1 pack of cake glaze
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

fine cream on a light sponge base….

For the batter, cream the margarine/butter until creamy. Stir in the sugar and vanilla sugar and beat vigorously for 1-2 minutes. Beat in the eggs. Mix the flour with the baking powder and stir in alternately with 3-4 tablespoons of the cream. Pour half of the batter into a 26 cm springform pan (bottom lined with baking paper, sides greased, or completely lined), do not smooth out yet. Add the Nutella and 1-2 tablespoons of cream to the remaining batter and mix. Pour this batter into the springform pan and then smooth out everything. Bake in a preheated oven at 180°C for 25-35 minutes. Do the skewer test! Remove the cake from the pan and let it cool. For the cream, soak the gelatine in cold water. Mix the pudding powder and sugar with 3-4 tablespoons of the milk. Bring the remaining milk to a boil. Stir in the mixed pudding powder, bring to a boil briefly, then dissolve the squeezed gelatine in it while stirring. Transfer the pudding to a bowl and let it cool. Place a cake ring around the base. Drain the peaches, reserving the juice, and cut the peaches into small pieces. Whip 400g of heavy cream until stiff and stir into the cooled pudding. (It doesn’t matter if the pudding is still lukewarm!) Fold in the peach pieces and spread the cream over the base, smooth it out, and chill for at least 2 hours. Once the cream is firm, make the glaze. Mix the cake glaze powder with 2 tablespoons of sugar. Measure the reserved peach juice and, if necessary, top up to 250ml with water or peach nectar. Add the juice to the cake glaze powder and mix. Bring to a boil briefly while stirring, then spread it over the cream. Let it cool and decorate with cream or chocolate!