Peach and passion fruit cake

Ingredients for 1 servings:

• 125 g butter or margarine, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 125 g flour
• 2 tsp baking powder
• Fat for the mold
• 300 ml passion fruit juice
• 2 packs of dessert powder (Aranca Apricot-Passion Fruit)
• 400 g cream cheese
• 1 cup of cream, 200 g
• 1 large can of peach(s)
• 250 ml passion fruit juice
• 1 pack of cake glaze, clear

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 9 hours 25 minutes

for a 26 cm springform pan

Preheat the oven to 180°C (top/bottom heat). Line a 26cm springform pan with baking paper and grease. For the base, cream the butter or margarine with the sugar, vanilla sugar, and eggs until light and fluffy. Mix the flour with the baking powder and stir in. Pour the batter into the prepared springform pan and bake for 25 minutes. Allow the base to cool thoroughly, then turn out onto a wire rack. Drain the peaches. Place the cooled base on a cake plate and cover with a cake ring. Slice the peaches and spread them evenly on the base. For the cream, whip 300ml of the passion fruit juice with the dessert powder, fold in the cream cheese. Whip the cream until stiff and carefully fold into the remaining cream. Spread the cream on the base and refrigerate for at least five hours. When the cream has set, make a glaze from the cake glaze and the remaining 250ml of passion fruit juice according to the package instructions, and pour it over the cake. Quickly spread the icing evenly with a spoon and let it chill in the refrigerator for another 2-3 hours. Decorate with peach slices, lemon balm, or dollops of whipped cream, if desired. Tip: I usually prepare the cake the day before and then let it chill in the refrigerator overnight.