Champagne cream cake à la Hensen Jensen

Ingredients for 1 servings:

• 5 eggs, separated
• 100 g sugar
• 120 g butter
• 50 g vanilla pudding powder, gluten-free if desired
• 150 g flour, gluten-free flour mix if desired
• ½ sachet(s) baking powder, gluten-free
• 50 ml of sparkling mineral water or milk if the dough is too firm, possibly more
• 175 g sugar
• 200 g almond flakes
• Butter and breadcrumbs for the springform pans, gluten-free if desired
• 1 bag of cream powder (Aranca Yogurt Dessert Apricot Passion Fruit)
• 200 ml champagne, sparkling wine or prosecco
• 500 ml whipped cream
• 1 can peach(s), small or large can, depends on how much fruit you like in the cream, apricots and mango pass

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Gluten-free possible, with peaches or other fruit

Grease two 28 cm springform pans and dust generously with gluten-free breadcrumbs, if desired. If you only have one, bake the first layer with half the batter, etc., let the pan cool slightly, and then reuse it. Preheat the oven to 175°C (top/bottom heat). Melt the butter and let it cool slightly. Sift together the desired type of flour, vanilla pudding powder, and baking powder. Drain the peaches and cut into pieces. Beat the egg yolks with 100 g of sugar until fluffy and creamy, then beat in the melted, lukewarm butter. Carefully stir in the flour mixture, adding mineral water if necessary to soften the batter so that it can be spread into the pans. Spread half of the batter into each springform pan and set aside. In a grease-free bowl, beat the egg whites with clean whisks until stiff peaks form, then beat in the 175 g of sugar. Spread onto the sponge cake layers (leaving about 1 cm free at the edge, otherwise the meringue will stick to the edges) and sprinkle half the almonds on each layer. Bake at 175 degrees Celsius (350 degrees Fahrenheit) for 20 minutes, one at a time or all at once. Loosen one layer at a time using a knife and leave it in the pan or place it on a cake plate. Loosen the cake layer (which will serve as the lid) all around, slide it out of the pan onto a cutting board, and cut it into 12 slices using a large knife or pizza cutter while it is still warm. This will make it easier to slice the finished cake later. For the cream, whip 200 ml of sparkling wine with the aranca powder for 1 minute. Whip the cream until stiff, stir in the aranca cream, and fold in the sliced, drained peaches. Seal the rim of the springform pan around the entire base, spread the cream on top, and replace the cake layers from the lid. Leave to set in the refrigerator for 2 hours; do not cover so that the almonds do not become moist. Even if butter, cream, and eggs could be substituted for vegans, aranca powder contains gelatin. Vegans and vegetarians would then have to use a different cream powder.