Peach buttercream cake

Ingredients for 1 servings:

• 6 eggs
• 180 g sugar
• 1 packet of vanilla sugar
• 180 g flour
• Fat for the mold
• 1 packet of vanilla pudding powder
• 450 ml milk
• 1 tbsp, heaped sugar
• 125 g butter, room temperature
• 1 can peach(s), approx. 500 g drained weight
• 400 ml cream
• 1 packet of vanilla sugar
• n. B. Peach jam
• 3 egg whites
• 125 g sugar
• 250 g butter
• n. B. Fondant for decorating

Instructions

Working time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

makes about 12 pieces

For the sponge cake, mix the eggs, sugar, and vanilla sugar with a hand mixer at full speed for about 10 minutes; the mixture should have tripled in volume. Then lightly fold in the flour with a whisk. Pour the batter into a well-greased pan. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Remove from the oven and let cool. For the buttercream filling, prepare the pudding according to the package instructions using the specified amount of milk and sugar. Let cool to room temperature. Beat the room-temperature butter (125g) until fluffy, then add the pudding a spoonful at a time and mix well. Cut the cooled sponge cake in half. Spread the drained canned peaches on the base. Spread the buttercream filling on top. Place the second layer on top. Whip 400g of cream with one sachet of vanilla sugar. Spread the second layer with peach jam, then spread the cream on top. Place the last layer on top. For the buttercream, heat 3 egg whites with 125g of sugar in a double boiler (approx. 60°C, not too hot!). Then beat until fluffy and let cool slightly. Add the room-temperature butter (250g) in several portions and mix well. Cover the cake with the buttercream and then let it cool in the refrigerator. Now the cake is ready to be decorated with fondant. Since a whole layer of fondant was too sweet for me, I placed it in strips on the cake. Depending on the cake topping, you can also experiment with the amount of sugar in the fillings (cream, buttercream, sweet jam). You don’t necessarily have to put fondant on top. I can also imagine using marzipan or just decorating it with a little buttercream or whipped cream.