Peach and passion fruit cake

Ingredients for 1 servings:

• 3 eggs
• 125 g powdered sugar
• 1 tbsp baking powder
• 125 g potato flour
• 1 can/n peach(s)
• 2 packs of cake glaze, light
• 3 cups whipped cream
• 12 sheets of gelatin
• 200 ml passion fruit juice
• 1 pack of pudding powder (aranca, passion fruit flavor)
• Peach juice

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

For the sponge cake, beat the eggs with the powdered sugar until frothy, fold in the baking powder and potato flour, pour into a baking dish and bake for approx. 15-20 minutes at 200°C. Place a cake ring around the cooled sponge cake base. Cut the peaches into small pieces and spread them on the base. Bring the peach juice and cake glaze (according to the package instructions) to a boil, spread them on the base and let cool. Whip the whipped cream. Soak the gelatine, dissolve it and stir it into the passion fruit juice. Mix it with the cream and pour it on the cake. Mix the aranca pudding with 125ml passion fruit juice and spread it on the cream. Chill.