Peach and Passion Fruit Giotto Cake

Ingredients for 1 servings:

• 4 large eggs
• 4 tbsp water, hot
• 180 g sugar
• 2 packets of vanilla sugar
• 100 g flour
• 100 g cornstarch
• ½ pack of baking powder
• Fat and breadcrumbs for the form
• 1 can peach halves, sugared, approx. 800 g
• 1 pack of cake glaze, clear
• 350 ml passion fruit juice
• 800 ml cream
• 2 bags of cream stiffener
• 3 packs of confectionery (Giotto)
• 1 pack no-cook dessert sauce (vanilla flavor)
• n. B. Hazelnuts and/or chocolate sprinkles for garnishing

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 6 hours 5 minutes

For the sponge cake, separate the eggs. Beat the egg yolks with very hot water for at least 3 minutes until frothy. The mixture should increase in volume significantly. Add the sugar and 1 sachet of vanilla sugar and mix well. Carefully fold the egg whites, which have been beaten to stiff peaks, into the mixture, preferably using a wooden spoon. Then mix the flour, cornstarch, and baking powder, sift them over the cake, and carefully fold them in. Lightly grease a 26 cm springform pan and sprinkle with a little breadcrumbs. Pour the sponge mixture into the pan and bake in a preheated oven at 160°C (convection oven) for 35 minutes. If necessary, let it stand in the switched-off oven for another 3-5 minutes after baking. When the sponge cake has cooled, cut the base horizontally twice. For the first filling, cut the peaches into small pieces and let them drain slightly in a sieve. Prepare the glaze according to the package instructions using 250 ml of passion fruit juice. As soon as the icing has boiled, immediately add the peach pieces and mix well. Then immediately spread the peaches on the bottom layer and let cool. For the second filling, whip the cream with 2-3 sachets of cream stiffener, depending on how thick the cream itself is, and a sachet of vanilla sugar until stiff. Take enough cream to coat the cake top and cake edge – about 5 tbsp – and set aside. Break up the Giotto with a fork and add it to the cream. Mix thoroughly with the cream again using a hand mixer or food processor. Spread a light layer of Giotto cream over the peaches. Then place the middle layer on top. Spread this layer with the remaining Giotto cream. Place the sponge cake lid on top and spread the cake all over with the reserved cream. Use the remaining passion fruit juice and 1-1.5 sachets of vanilla sauce without cooking to make a creamy sauce for decoration or decorate it in other ways as desired. It is best to let the cake cool for a few hours before serving.