Peach and passion fruit cake

Ingredients for 1 servings:

• 150 g flour
• 85 g sugar
• 1 packet of Bourbon vanilla sugar
• 5 eggs
• 20 g vanilla pudding powder (bourbon vanilla)
• 10 tbsp water, hot
• ½ pack of baking powder
• 1 pinch of salt
• 400 g yogurt (peach-passion fruit)
• 500 g whipped cream
• 100 g sour cream
• 3 packs of cream stiffener
• 150 ml peach juice
• 150 ml passion fruit nectar
• 1 packet of Bourbon vanilla sugar
• 2 packs of instant gelatin
• 1 pack of almond flakes
• 1 pack of cake glaze, clear
• 125 ml peach juice
• 125 ml passion fruit nectar
• 100 ml peach juice
• 100 ml passion fruit nectar
• Vanilla flavor
• 18 g cornstarch
• 1 egg yolk
• 125 g butter
• 1 pinch of salt
• n. B. Cream stiffener, 1 – 2 packets if required
• Almond flakes
• Almonds, chopped
• Chocolate, white

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 7 hours 25 minutes

For the sponge cake, separate the eggs, which should be at room temperature. Beat the egg whites for five minutes until stiff peaks form. Then beat for another five minutes, slowly adding the sugar and vanilla sugar. Then add the egg yolks, one at a time, along with the hot water, and beat for another 5-10 minutes. Finally, sift the dry ingredients (flour, custard powder, baking powder) as finely as possible, mix briefly, and then carefully fold in until no crumbs remain, but the mixture is still nice and airy. This is very important. Line the bottom of the springform pan with baking paper and pour the mixture into the covered springform pan. Bake the sponge cake in a preheated oven at 175°C (top/bottom heat) for about 15-20 minutes. For the filling, whip the cream with the cream stiffener until stiff peaks form. Then add the peach-passion fruit yogurt, peach juice, passion fruit nectar, sour cream, and vanilla sugar. Then mix everything with the instant gelatin. Finally, fold in the flaked almonds. Place a cake ring around the cooled sponge cake and add the filling. It’s best to let it cool overnight. Then prepare the cake glaze with peach juice and passion fruit nectar according to the package instructions and pour it over the filling. Let it cool briefly. The fruit buttercream for garnishing gives the cake another good fruit kick. To do this, use a piping bag to mix the fruit juices with the vanilla flavoring, salt, cornstarch, and egg yolk in a saucepan until the ingredients are well blended. Heat the saucepan over medium heat and stir until it gently boils. Cover the pudding-like mixture and let it cool to room temperature. Meanwhile, beat the room-temperature butter for five minutes until creamy. When it’s ready, add the fruit pudding to the butter a tablespoon at a time and mix. If the cream is still too runny, simply stir in 1-2 packets of whipped cream stabilizer. The fruit buttercream is now ready for garnishing. Finally, the cake can be decorated with flaked almonds, chopped almonds, and a little melted white chocolate. Of course, peaches and passion fruit pieces can also be used in any way you like.