Aranca cake

Ingredients for 1 servings:

• 100 g sugar
• 100 g flour
• 1 tsp baking powder
• 3 eggs
• 1 gr. can/n apricot(s)
• 1 pack of pudding powder (vanilla pudding powder)
• 2 tbsp sugar
• 2 cups whipped cream
• 1 pack of cream powder (Aranca Peach-Passion Fruit)
• 2 packets of vanilla sugar
• 1 pot of natural yogurt, 150 g
• some milk, if necessary
• cream
• Pistachios
• almond flakes

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 5 minutes

fresh cake, quick to make and delicious

To make the sponge cake, first separate the eggs and beat the egg whites until stiff peaks form. Gradually add the sugar. Then gradually whisk in the three egg yolks. Mix the flour with the baking powder and briefly stir into the egg mixture. Pour the batter into a baking dish lined with baking paper and bake in a preheated oven at approximately 160 degrees Celsius (320 degrees Fahrenheit) for 20 minutes. Then remove the base from the dish, peel off the baking paper, and let the base cool on a wire rack. Place the cooled base on a cake plate and enclose it in a cake ring. Drain the apricots, reserving the juice. Drain the apricots. Spread the drained apricots on the cake base. Make up the juice to 500 ml with milk, if necessary. Mix the custard powder with a little cold liquid until smooth, bring the remaining liquid to a boil, stir in the mixed powder, and bring to a boil while stirring. Pour the hot custard over the fruit and let it cool. Whip the cream with the vanilla sugar until stiff and spread over the cake. Finally, prepare the cream powder with the yogurt according to the package instructions and spread it on top. Place the cake in the refrigerator and let it chill for at least 5 hours. It’s best to prepare the cake the day before or early in the morning so the aranca cream can set properly, as it will be quite runny at first. Remove the cake ring and decorate the cake with dollops of cream, pistachios, or almond slivers, if desired. It tastes best well chilled.