Peach and passion fruit cake with sour cream

Ingredients for 1 servings:

• 4 egg yolks
• 4 tbsp water, hot
• 80 g sugar
• 1 pinch of salt
• 4 egg whites
• 50 g sugar
• 1 pinch of salt
• 80 g flour
• 50 g cornstarch
• 1 tsp, heaped baking powder
• 1 large can of peach(s) (pie peaches)
• 250 ml passion fruit juice
• 1 pack of cake glaze
• 1 cup sour cream (250 g)
• 1 pack of cream powder (Aranca Peach-Passion Fruit)
• 100 ml peach juice from the canned peaches
• 100 ml passion fruit juice
• 1 pot of yogurt (150 g) with 3.5% fat content
• 2 cups whipped cream
• 6 tsp, heaped instant gelatin
• 3 tbsp, heaped sugar
• 2 packets of vanilla sugar
• 1 cup whipped cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 1 tbsp sugar
• Sweets (Mikado sticks) for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 15 minutes

Whisk the egg yolks with water and salt until white and frothy, then add the sugar and continue whisking until frothy. Whisk the egg whites with salt and sugar until stiff peaks form. Pour the mixture onto the egg yolk mixture. Mix the flour, starch, and baking powder and pour into the egg mixture, carefully folding everything in to form a smooth batter. Pour into a 26 cm springform pan lined with baking paper and bake immediately at 160 degrees Celsius (convection oven) for about 25 to 30 minutes. Allow to cool thoroughly. Cut the base in half horizontally. Halve the peach slices so they are nice and thin and cover the bottom layer evenly. Reserve a few for decoration. Make a glaze from the passion fruit juice and cake glaze according to the instructions and spread it over the peaches, cover with the second layer, and refrigerate for at least 1 hour. Then spread the sour cream on top. According to the package instructions, combine the peach and passion fruit juice with the yogurt and aranca cream powder to form a creamy mixture and spread it on the sour cream. Divide the last layer into 16 cake slices and arrange them on the cream. Refrigerate overnight. The next day, whip the two cups of cream with the sugar, vanilla sugar, and instant gelatin until stiff peaks form and cover the top layer with half of the mixture. Then cut the cake into slices and spread the remaining cream over the edges of the cake. Whip the last cup of cream with the cream stiffener mixed with sugar and decorate the cake with dollops of cream, peach pieces, and Mikado sticks.