Mascarpone peach cream cake

Ingredients for 1 servings:

• 6 m.-sized eggs
• 375 g sugar
• 375 g flour
• 190 ml oil
• 190 ml water
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 200 g peach(s) (peach slices)
• 1 cup whipped cream
• 250 g mascarpone
• 1 vanilla pod(s)
• 50 g sugar
• 1 pack of cream stiffener
• 1 packet of vanilla sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours

For the pastry, beat the sugar and vanilla sugar with the eggs until fluffy. Mix the baking powder and flour and carefully stir in alternately with the oil and water. Transfer the finished mixture to a well-greased dish, e.g. a 26 cm springform pan, and bake in a preheated oven at approx. 190 °C (top/bottom heat) for about 30-40 minutes. Leave to cool after baking. For the cream filling, puree the peach slices. Mix the mascarpone, sugar, and vanilla bean pulp in a bowl. Whip the cream, vanilla sugar, and cream stiffener until stiff peaks form and add to the mascarpone mixture along with the peach puree. Cut the cooled cake base in half and remove the top section. Place the ring of the springform pan over the bottom section and close it. This is where the mascarpone cream can be neatly poured in. Spread the cream evenly and place the top section on top. Refrigerate for 1-2 hours. Remove the ring and decorate the cake as desired.