James Bond cake

Ingredients for 1 servings:

• 4 eggs, separated
• 120 g sugar
• 1 pack of pudding powder (vanilla) for cooking
• 80 g flour
• 400 g cream
• 1 large can of peach(s)
• 250 ml juice (peach juice from the can)
• 2 packs of cream stiffener
• 2 packs of cream powder (vanilla cream of paradise)
• powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 35 minutes

shaken – not stirred!

Beat the egg whites with a pinch of salt. As soon as the mixture becomes white and creamy, add the sugar and continue beating until stiff peaks form. Whisk the four egg yolks and mix in. Finally, mix the flour with the custard powder and carefully fold it into the egg mixture using a wooden spoon. Pour the batter into a 28 cm springform pan and bake at 200°C for 15-20 minutes until golden brown. Let the sponge cake cool briefly in the pan and then place it on a cake plate. When the base has cooled completely, carefully cut it in half crosswise with a knife to create two layers. Leave the bottom layer on the cake plate and place the cleaned ring of the springform pan back around it and close it. Drain the peaches well and collect the juice. Cut the peaches into small cubes. Now, one after the other, add the filling ingredients to a sufficiently large bowl that can be tightly and watertightly closed with a lid (Tupperware is best). The following order should be followed: cream (unwhipped), 1/4 L of the reserved peach juice from the can, drained peaches cut into small cubes, cream stiffener Paradiescreme. Close the bowl tightly and shake vigorously a few times. You will notice after a short time that the mixture stiffens quite quickly. Carefully open the bowl and spread the resulting cream on the sponge cake base. Place the second layer on top and press down firmly. Cover and place in the refrigerator for about 2-3 hours so that the cream can continue to set. Only take the cake out of the refrigerator shortly before serving and dust with powdered sugar. Alternatives: clementines instead of peaches and Paradiescreme lemon or cherries and Paradiescreme chocolate for a chocolate sponge cake (with 1 tsp cocoa or 1 tbsp Nutella). Frozen fruit such as mixed wild berries and milk or cream instead of juice also worked and tasted good. There are no limits for creative amateur bakers here.