Bavarian wedding cake

Ingredients for 1 servings:

• 1 cup sugar
• 1 cup oil
• 4 eggs
• 4 bags of vanilla pudding powder, for cooking
• ½ pack of baking powder
• 3 cups of cream
• 2 bags of cream stiffener
• 2 bags of vanilla sugar
• 1 cup sour cream
• 2 cans of peaches
• ¼ liter passion fruit juice
• 4 sachets of vanilla sauce powder without cooking

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours

Sour cream cake from the tray

Grease a baking sheet or line it with baking paper. Preheat the oven to 180°C (top/bottom heat). Beat the eggs with sugar and oil until frothy, then stir in the vanilla pudding and baking powder. Spread the batter onto the baking sheet and bake for 18-20 minutes. Whip the cream with the cream stiffener and vanilla sugar until stiff, then fold in the sour cream. Top the cooled base with the peaches and spread with the cream. Mix the passion fruit juice with the vanilla sauce and cover the cake with it. Refrigerate the cake for 2 to 3 hours before serving.