John Myers
Ingredients for 1 servings:
- 2 eggs
- 125 g sugar
- 30 g sugar, flavored with tonka bean and vanilla
- 75 ml mineral water
- 60 ml oil
- 125 g flour
- 1 ½ tsp baking powder
- 1 can peach(s)
- 300 ml Cremefine for whipping
- 2 packs of cream stiffener
- 200 g sour cream
- 50 g yogurt, 3.5% fat
- some cinnamon sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 5 minutes
lighter version, without Fanta, still delicious
Preheat the oven to 180°C (top/bottom heat). Grease a 26 cm springform pan. Beat the eggs, sugar, and 10 g of tonka bean and vanilla sugar with a mixer for a few minutes until creamy. Stir in the oil and mineral water. Mix the flour with the baking powder and gradually stir in. Pour the batter into the prepared pan and bake on the middle rack for about 35 minutes. Remove from the oven and let cool. Drain the peaches and cut into small pieces. Remove the base from the springform pan, place it on a cake plate, and place a cake ring around it. Whip the Cremefine with 20 g of tonka bean and vanilla sugar and the cream stiffener. Mix the sour cream and yogurt together in a large bowl. First fold in the peach cubes and then the cream. Then pour the mixture onto the cake base and smooth it down. Sprinkle the top of the cake with cinnamon and sugar and refrigerate for about 4 hours. Before cutting, the cake ring is removed.
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