Summer dream

Ingredients for 1 servings:

• 100 g flour
• 2 tsp baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 100 g butter or margarine, soft
• 1 can apricot(s) or peaches
• 1 packet of pudding powder (vanilla)
• 2 tbsp sugar
• 300 ml orange juice
• 300 g strawberries
• 600 g cream
• 50 g sugar
• 4 sheets of gelatin (or 1 pack of ground gelatin)
• 200 g cream
• 1 tbsp powdered sugar
• 1 pack of cream stiffener
• n. B. chocolate decoration (e.g. leaves) or colorful sugar flowers
• Margarine for the mold

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

delicious cream cake with fruit

For the base, cream the butter or margarine until light and fluffy. Gradually add the 3 eggs. Stir in the sugar and vanilla sugar. Mix the flour with the baking powder and sift into the mixture. Grease a 26 cm springform pan with margarine and pour in the batter. Smooth everything down. Bake in a preheated oven at 180°C for about 20 minutes. Allow the finished base to cool. Remove the cooled base from the ring, place it on a cake plate, and surround it with a tall cake ring. For the first filling, drain 1 can of apricots and chop them into small pieces. Mix some of the 300 ml orange juice with the custard powder and the 2 tablespoons of sugar. Bring the remaining orange juice to a boil. Stir the custard powder and sugar mixture into the orange juice and let it bubble up a few times. Stir the chopped apricots into the pudding and spread it over the base. Smooth everything down. Allow the apricots and pudding to cool completely. For the second filling, soak the gelatine in a little cold water for 10 minutes. Meanwhile, wash, stem, and finely chop the strawberries. Whip 600ml of cream until stiff and stir in the soaked, squeezed, and warmed gelatine. Add 50g of sugar and finally fold in the strawberries. Pour this filling onto the apricot filling and spread evenly. Let the cake set in the refrigerator for a few hours – or better yet, overnight. To decorate, remove the cake ring. Whip 200g of cream with the cream stiffener and the icing sugar until stiff and spread some of the mixture over the cake. Fill a piping bag with the remaining cream and pipe small tufts of cream onto the cake. Decorate with chocolate leaves or colorful sugar flowers.