Bavarian wedding cake

Ingredients for 1 servings:

• 5 eggs
• 200 g sugar (you can use less if you like)
• ¼ liter of oil
• 5 packs of vanilla pudding powder for cooking
• ½ pack of baking powder
• 3 cups of sweet cream
• 3 packets of vanilla sugar
• 3 packs of cream stiffener
• 2 can/n peach(s), diced
• ½ liter of peach juice or water
• 3 packs of no-cook vanilla sauce powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peach cream cake from the tray with a slightly different base

The cake is baked in a roasting pan. This is the tray with the higher edges from a standard 60 cm wide oven. The tray will then have a size of approximately 45 x 38 cm. (This can vary slightly depending on the brand of oven.) The batter is not suitable for a springform pan as it is very runny and can leak. Preheat the oven to 175 °C (top/bottom heat). Batter: Mix eggs, sugar, oil, custard powder, and baking powder into a batter and spread it into a roasting pan. Bake at 175 °C for approximately 15 minutes. (Do the skewer test). Let the base cool. Topping: Whip the cream with vanilla sugar and cream stiffener and fold in the diced peaches. Spread the peach cream over the base. Glaze: Prepare the 3 packets of vanilla sauce (without cooking) with the juice according to the package instructions. Pour the glaze over the peach cream. Chill.