Passion fruit cake

Ingredients for 16 servings:

• 2 eggs
• 2 tbsp water, hot
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g flour (wheat flour)
• 25 g cornstarch
• 1 tsp baking powder
• 50 g butter, melted, cooled
• 3 tbsp apricot jam
• 1 large can of peach(s)
• 3 packs of cake glaze, clear
• 40 g sugar
• 500 ml passion fruit juice or multivitamin juice, without pineapple
• 500 ml whipped cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 1 pack of cream powder (Aranca apricot-passion fruit flavor)
• 100 ml passion fruit juice or multivitamin juice, without pineapple
• 100 ml juice (peach juice)
• 150 g yogurt

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

For the sponge cake, beat the eggs and water with a hand mixer fitted with a whisk on high speed for 1 minute until frothy. Mix the sugar and vanilla sugar, sprinkle in for 1 minute, then beat for another 2 minutes. Mix the flour, cornstarch, and baking powder, sift half of it onto the egg mixture, and briefly mix in on the lowest speed. Mix in the rest of the flour mixture in the same way. Carefully fold in the butter. Pour the batter into a 28 cm diameter springform pan, grease the bottom and line it with baking paper. Immediately place the pan on a rack in the oven. Top/bottom heat: approx. 180°C (preheated). Remove the base from the pan, turn it out onto a wire rack, remove the baking paper, and let it cool. Place the base on a plate and spread with jam. Place a cake ring around it. For the filling, drain the peaches in a sieve, reserving the juice and measuring out 100 ml for the topping. Dice the peaches. Prepare a glaze from the cake glaze, sugar, and juice according to the package instructions. Fold in the peach cubes, spread the mixture on the cake base, and let cool. Whip the cream with the cream stiffener and vanilla sugar until stiff and spread it on the peach mixture. For the topping, prepare the aranca according to the package instructions—but with passion fruit or multivitamin juice, measured peach juice, and yogurt instead of water—and spread it on the cream mixture. Refrigerate the cake for about 60 minutes.