Creamy ice tea cake with peaches

Ingredients for 1 servings:

• 3 eggs
• 120 g sugar
• 150 g flour
• 1 pinch of baking powder
• 400 g whipped cream
• 2 packs of cream stiffener
• 30 g ready-made mix for ice tea (peach or lemon)
• 2 large cans of peach(s)
• 2 packs of cake glaze, clear
• 4 tbsp sugar
• ½ liter peach juice
• 3 tbsp water
• possibly mint for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes 16 pieces

Preheat oven to 175 degrees Celsius. Line the bottom of a 28 cm springform pan with baking paper. Beat eggs and 3 tablespoons of warm water until frothy, then add 120 g of sugar. Continue beating until the mixture is light and creamy. Mix together the flour and baking powder, sift them in, and fold in. Pour the mixture into the springform pan and smooth it down. Bake in the preheated oven for approx. 20-25 minutes. Remove from the oven. Let the base cool slightly in the pan, then remove and let cool on a wire rack. Place a cake ring or the rim of the springform pan around the base. Whip the cream until stiff. Sprinkle in the cream stabilizer and ice tea powder. Spread the ice tea cream over the sponge base and smooth it down. Chill for approx. 1 hour. Drain the peaches, reserving the juice. Measure 1/2 liter of peach juice. Cut the peach halves into wedges. Arrange the peach slices on top of the cream like roof tiles. In a small saucepan, combine the cake glaze with 4 level tablespoons of sugar. Stir in the juice and 3 tablespoons of water, and bring to a boil while stirring. Let cool slightly. Spread evenly over the peaches, starting in the center. Allow to set and refrigerate until ready to serve. Decorate as desired.