Passion fruit cake

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 3 tbsp water, warm
• 150 g flour
• 1 tsp, leveled baking powder
• Apricot jam and some wine or juice
• 1 can peach(s) (drained weight 470 g)
• 2 packs of cake glaze, clear
• 40 g sugar
• 500 ml passion fruit juice
• 500 ml cream
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• 1 pack of cream powder (Aranca apricot-passion fruit flavor)
• 100 ml peach juice
• 150 g yogurt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Make a sponge cake from the first 6 ingredients and pour the batter into a springform pan. Bake for 20-30 minutes at 180°C (preheated) using conventional heat. Soak the cooled base slightly with wine or juice, spread with jam, and place a cake ring around it. For the filling, drain the peaches in a sieve, collecting the juice and measuring 100 ml for the topping and setting it aside. Dice the peaches. Make a glaze from the cake glaze, sugar, and passion fruit juice according to the package instructions. Fold in the peach cubes, spread the mixture on the cake base, and let cool. Whip the cream with cream stiffener and vanilla sugar until stiff and spread on the peach mixture. Mix together the passion fruit juice, the measured peach juice, and yogurt. Prepare the aranca according to the package instructions, but using the juice mixture instead of water. Spread the cream on the cream and chill the cake.