Peach and passion fruit buttercream cake

Ingredients for 1 servings:

• 200 g sugar
• 5 eggs
• 150 g flour
• 50 g cornstarch
• ½ pack of baking powder
• 1 can peach(s)
• ½ liter passion fruit juice
• 2 packs of cream pudding powder
• 300 ml milk
• 300 ml passion fruit juice
• 2 tbsp sugar
• 2 packs of cream pudding powder
• 250 g butter

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

For a 28cm springform pan. Make a cake base from the ingredients for the pastry, bake at 180°C for approx. 30 minutes and let cool. For the filling, heat the passion fruit juice and thicken it with the custard powder. Let cool slightly and fold in the chopped peaches. Divide the cake base in half and spread the peach and passion fruit mixture on the bottom half. Place the second cake layer on top and refrigerate the cake for 1 hour. Make a custard from the milk, passion fruit juice, sugar and custard powder and let cool to room temperature. Mix the custard and room-temperature butter until smooth. Spread the buttercream all around the outside of the cake and decorate as desired.