Creamy Osterwälder

Ingredients for 1 servings:

• 180 g sugar
• 180 g butter
• 180 g flour
• ½ pack of baking powder
• 4 eggs
• 2 large cans of peach(s)
• 3 cups of cream, 250 ml each
• 3 packets of vanilla sugar
• 3 packs of cream stiffener
• 500 ml passion fruit juice
• 3 packs of vanilla sauce, no cooking

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 5 minutes

Cream cake with peaches

Beat the sugar and butter until fluffy. Gradually beat in the eggs. Combine the flour and baking powder and fold in. Spread the batter on a deep baking sheet lined with baking paper. Bake in a preheated convection oven at 175°C for 25 minutes. Allow to cool. Dice the peaches and drain well. Whip the cream with the vanilla sugar and cream stiffener. Fold in the peaches and spread over the sponge cake. Whip the passion fruit juice with the vanilla sauce, pour over the cream, and spread carefully. Refrigerate the cake overnight.