Peace and joy pancakes

Ingredients for 1 servings:

• 100 g butter
• 2 eggs
• 120 g sugar
• 1 pinch of salt
• 100 g flour
• ½ pack of baking powder
• Fat and breadcrumbs for the form
• Baking paper
• 750 ml milk
• 2 packets of vanilla pudding powder
• 80 g sugar or 8 ml liquid sweetener
• 250 g mascarpone
• 1 can/n peach(s), sliced ​​OR:
• 1 jar cherry(s), OR:
• 500 g strawberries, fresh
• 1 pack of cake glaze, clear
• 2 tbsp sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 10 minutes

Cake with vanilla cream and fruit, approx. 12 pieces

Don’t ask me the reason for the cake’s name… I have a family… Preparation: Line a springform pan with baking paper, lightly grease the sides and sprinkle with breadcrumbs. Preheat the oven to 175°C (top/bottom heat) or 160°C (fan). First, melt the fat and while it’s cooling, beat the eggs and sugar until light and fluffy (about 10 minutes so the mixture rises properly). Then mix the flour and baking powder and stir in the liquid fat. Pour the mixture into the springform pan and quickly level it off. Place it immediately in the oven on the middle rack. Baking time: about 25 minutes (-> needle test). Now cook a firm pudding from the pudding powder, sugar (or sweetener) and milk according to the instructions. Stir frequently with a whisk while it’s cooling to prevent a skin from forming. Once the pudding has cooled, mix in the mascarpone. This is best done with an electric mixer to ensure the cream is as smooth as possible. Spread these over the cooled cake. Pour the fruit into a sieve and collect the juice. Spread the drained fruit over the cream. Use the juice to make the glaze according to the instructions and spread it over the fruit while it’s still hot. For cherries, you might want to use light-colored juice or water with lemon juice for the glaze; it simply looks nicer. You can also mix different fruits, but kiwis aren’t suitable, as they become bitter during the preparation process! Then refrigerate the cake for about 2 hours.