Easter cake

Ingredients for 1 servings:

• 250 g peach halves (drained weight) or mangoes
• 1 packet of vanilla pudding powder
• 300 ml passion fruit juice
• 125 g butter, soft or margarine
• 100 g sugar
• 1 packet of vanilla sugar
• 4 egg yolks
• 150 g wheat flour
• 2 tsp, leveled baking powder
• 4 tbsp passion fruit juice
• 4 egg whites
• 150 g sugar
• 2 cups of cream, approx. 200 ml
• 2 packs of cream stiffener
• 250 ml passion fruit juice
• 1 pack of cake glaze
• 1 peach half(s)
• chocolate eggs

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

A fruity cake with meringue for Easter.

For the fruit pudding, drain the peaches or mangoes in a sieve and cut into small pieces. Cook the pudding with the juice but no sugar, according to the package instructions. Stir in the fruit and let it cool. For the sponge cake, cream the butter or margarine in a mixing bowl with a mixer (with beaters) until smooth. Gradually add the sugar and vanilla sugar, stirring until the mixture forms a thick batter. Gradually stir in the egg yolks. Mix the flour with the baking powder and briefly mix in two portions, alternating with the juice, on medium speed. Line two 26cm springform pans with baking paper and divide the batter between each pan. For the egg white topping, beat the egg whites with the sugar until stiff peaks form. Divide the egg whites evenly between the two batters. Bake both layers one after the other (or together if using fan-assisted oven) for about 15-20 minutes at 180°C top/bottom heat (160°C fan-assisted oven). Transfer the cake layers, including the baking paper, to a wire rack and let it cool. Whip the cream with cream stiffener until stiff. Remove the baking paper from one cake layer and place it on a cake plate. Spread the fruit pudding and about 2/3 of the cream on the layer. Place the second layer, meringue-side down, on top of the cream. Remove the baking paper and spread the remaining cream over the cake. Prepare a sugar-free glaze from the passion fruit juice and cake glaze according to the instructions. Finely chop one peach half and arrange the pieces on the cake to form an “egg,” then cover with cake glaze. Distribute chocolate eggs on the cake. I adapted this cake based on Dr. Oetker’s Easter Egg Cake and baked it for Easter.