John Myers
Ingredients for 1 servings:
- 950 g peach(s), from the can
- 350 ml peach juice (from the can)
- 2 eggs
- 120 g sugar
- 100 g poppy seeds, ground
- 150 g flour
- 1 packet of baking powder
- 1 pack of cake glaze, clear
- 400 g cream
- 1 packet of vanilla sugar
- 2 packs of cream stiffener
- 3 tbsp poppy seeds, ground
Instructions
Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 20 minutes
For the base, beat the eggs and sugar until creamy. Add the oil and 100ml of the peach juice, then mix in the poppy seeds, flour, and baking powder. Pour the batter into a greased pan and bake for 20-25 minutes at 200°C. Let it cool. Place a cake ring around the base. Using the remaining 250ml of peach juice and the cake glaze, make a glaze according to the package instructions and spread it on the base. Cover the base with the peaches (reserve several peaches for decoration) and let the glaze set. Finally, beat the cream with vanilla sugar and cream stiffener until stiff, drizzle in the 3 tablespoons of poppy seeds, and cover the cake with the poppy seed cream. Cut the remaining peaches into wedges and decorate the cake with them.
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