Cream and peach cake

Ingredients for 1 servings:

• 100 g butter, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 150 g flour
• 1 tsp baking powder
• 4 tbsp milk
• 850 g peach(s) , (can)
• 200 g biscuits (chocolate crossies)
• 600 g cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• Almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Beat butter, sugar, and vanilla sugar until fluffy. Fold in eggs. Stir in flour, baking powder, and milk. Spread batter into a greased springform pan (26) and bake in a preheated oven for about 20 minutes. Drain peaches. Cut 4 fruits into wedges and dice the rest. Chop the chocolate crosses. Beat 400g of cream with the cream stiffener and vanilla sugar until stiff. Fold the chocolate crosses and the peach cubes (except for about a tablespoon each) into the whipped cream. Spread on the cooled cake base. Whip the remaining cream until stiff. Fill into a piping bag and pipe tops onto the cake. Decorate with peach slices, chocolate crosses, and almond flakes. Place the cake in the refrigerator for about 30 minutes.