Peach and passion fruit cake

Ingredients for 12 servings:

• 3 eggs
• 2 tbsp water
• 75 g sugar
• 100 g flour
• ¾ pack of baking powder
• 1 ½ can(s) peach halves (850 ml each)
• 1 ½ cups cream
• 1 packet of Bourbon vanilla sugar
• 2 packs of cream stiffener
• 1 cup sour cream or sour cream
• 250 ml passion fruit juice
• 125 ml peach juice
• 75 ml juice as desired
• 3 packs of vanilla sauce powder
• 2 tbsp almond flakes
• some physalis, peach slices etc. for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 18 minutes; Total time approx. 3 hours 18 minutes

Preheat the oven to 200 degrees Celsius (top and bottom heat). First, separate the eggs and add two tablespoons of cold water to the egg whites. Gradually beat the egg whites, adding the sugar, until stiff peaks form. Carefully add the egg yolks and mix in. Next, mix the flour with the baking powder and sift it over the egg mixture. Carefully fold in. Pour the batter into a springform pan lined with baking paper and smooth it out. Bake in the preheated oven for 18 minutes. Remove the cake from the pan and let it cool. In the meantime, drain the peach halves in a sieve, catching the juice. Set 2-3 halves aside for decoration, and dice the rest. Whip a cup of cream until stiff peaks form and drizzle in the vanilla sugar and cream stabilizer. Mix the peaches with the sour cream or sour cream and carefully fold in the whipped cream. Place the cake base on a cake plate and enclose it in a cake ring. Spread the cream evenly over the cake base and chill for at least 15 minutes. Meanwhile, combine the passion fruit juice with 125 ml of peach juice and bring to a boil. Blend 75 ml of juice with the sauce powder until smooth, then stir into the boiled juice and bring back to a boil. Spread the pudding evenly over the cake and chill for about 2 hours. Meanwhile, gently toast the flaked almonds in a dry pan until golden brown. Whip the remaining cream until stiff, transfer to a piping bag, and pipe dots onto the cake. These dots can then be decorated with the remaining peach slices and flaked almonds, or with other fruit.