Peach and blueberry cake with fruit base

Ingredients for 1 servings:

• 5 tbsp oil
• 5 tbsp sugar
• 1 packet of vanilla sugar
• 3 eggs
• 5 tbsp flour
• ½ pack of baking powder
• 1 jar blueberries
• 1 can peach(s), halved fruits, including the juice
• 1 pack of cake glaze
• some margarine to spread on the fruit base

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple and pleasing to the eye

For the base, put the oil, sugar, vanilla, eggs, flour, and baking powder in a bowl and whisk until smooth. Pour the batter into a greased fruit base tin—the batter will spread evenly—and bake in the oven at 200 degrees Celsius for about 20 minutes, until the desired brown color is achieved. For the topping, drain the peaches and blueberries well. Reserve the peach juice for the glaze. Brush the fruit base with a little margarine. Cut the peaches open like a fan and arrange them piece by piece on the base. Decorate the gaps with the blueberries. Prepare the glaze according to the package instructions using the peach juice and spread it over the fruit. Tip: Leave out the sugar, as the fruit juice provides enough sweetness.