Cream caramel cake à la Johanne

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 1 pack of vanilla pudding powder, for cooking
• 100 g flour
• 1 packet of vanilla sugar
• 1 tsp baking powder
• some butter for the mold
• 600 g sweet cream
• 2 packs of cream powder (Paradise Cream Cream Caramel)
• 150 g peanuts, roasted and salted

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 35 minutes; Total time approx. 9 hours 5 minutes

for a 26cm springform pan

Crack the eggs into a bowl and beat with a hand mixer for about 6 minutes until frothy. Add the sugar and mix for another 3 minutes. Add the flour, baking powder and vanilla pudding powder and mix until no flour is visible. Grease a 26 cm springform pan with butter, pour in the batter and smooth it down. Bake the cake in a preheated oven at 175 °C (top/bottom heat) for about 35 minutes on the middle rack. In the meantime, mix the Paradies Creme with the cream and place in the refrigerator. Let the cake cool and cut it in half crosswise. Set the lid aside. Spread half of the caramel cream over the base and place the lid on top of the cream. Spread with the remaining cream and scatter the peanuts over the cream. The cake tastes best if it has been refrigerated overnight.