Peach cake with Choco-Crossies

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 1 pinch of salt
• 3 packets of vanilla sugar
• 2 eggs
• 150 g flour
• 1 tsp baking powder
• 4 tbsp milk
• 1 large can of peach(s)
• 1 pack of confectionery (choco crossies)
• 500 g cream
• 2 packs of cream stiffener
• 4 tbsp almond(s), flakes

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Cream butter, sugar, salt, and 1 packet of vanilla sugar until fluffy. Add eggs one at a time. Mix flour and baking powder, then stir in the milk. Spread batter into a greased 26 cm pan. Bake at 175°C for about 20 minutes. Allow to cool. Drain peaches. Dice half and cut half into wedges. Roughly chop Choco-Crossies. Whip 500 g of cream, 2 packets of vanilla sugar, and cream stiffener. Set aside 1 tablespoon each of Choco-Crossies and peach cubes. Fold the rest into the cream. Spread over the base and chill for about 30 minutes. Toast almonds. Whip 200 g of cream until stiff. Decorate the cake with cream, peach slices, peach cubes, and Choco-Crossies.