Peach and passion fruit cake

Ingredients for 1 servings:

• 130 g flour
• 100 g sugar
• 125 g margarine
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 2 eggs
• 1 can peach(s)
• 400 g cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 200 ml passion fruit juice
• 2 packs of sauce powder, vanilla, no cooking

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

for the coffee table – very tasty and always well received

Cake base: Mix flour, sugar, margarine, vanilla sugar, baking powder, and eggs into a dough. My tip: Add a little lemon oil—it makes the base more refined. Pour into a greased cake pan and bake at 175°C (top/bottom heat), second rack from the bottom, for about 20 minutes. Topping: Drain the peaches well (preferably overnight) and dice them. Whip the cream, vanilla sugar, and cream stabilizer together and mix with the peaches. Whisk the passion fruit juice and vanilla sauce until stiff. Spread the peach-cream mixture over the cake base. Spread the sauce over the cake. Then keep well refrigerated.