Passion fruit cake

Ingredients for 1 servings:

• 1 cake base (sponge cake base)
• 1 can peach(s)
• 2 packs of cake glaze, clear
• 40 g sugar
• 500 ml passion fruit juice
• 500 ml whipped cream
• 2 packs of cream stiffener
• 2 tbsp apricot jam
• 1 packet of vanilla sugar
• 1 pack of cream powder (Aranca Apricot-Passion Fruit)
• 100 ml passion fruit juice
• 100 ml peach juice
• 150 g yogurt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Place the base on a cake plate, spread with jam, and place a cake ring around it. For the filling, drain the peaches in a sieve, reserving the juice. Measure out 100 ml of juice for the topping. Dice the peaches. Make a glaze from the cake glaze, sugar, and passion fruit 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 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 juice, peach juice, and yogurt instead of water, and spread it on the cream mixture. Chill the cake for about 60 minutes.