Peach cake with cream cheese frosting

Ingredients for 1 servings:

• 3 eggs
• 250 g sugar
• 175 g butter
• 200 g sour cream
• 230 g wheat flour
• 30 g cocoa powder
• 2 bags of instant coffee powder, 1.8 g per stick
• 1 bag of baking soda, 5 g
• 1 can peach halves, sugared, 820 g weight
• 1 ½ bags of white gelatin powder
• 300 ml whole milk
• 250 g mascarpone
• 300 g double cream cheese
• 200 ml whipped cream
• 2 bags of cream powder (Paradise Cream Vanilla)
• 2 tbsp, heaped vanilla sugar
• 50 ml orange liqueur for drizzling
• n. B. Chocolate sprinkles for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 15 minutes

a delicious cake for celebrations of all kinds

For the base, whisk together the eggs, butter, sour cream, and sugar to form a batter. Sift the flour, cocoa powder, coffee powder, and baking soda into a bowl, and stir until a smooth batter forms. Place a 20 x 30 cm baking frame on a baking sheet lined with baking paper and spread the batter evenly. Preheat the oven to 180°C (top/bottom heat), place the baking sheet on the middle shelf, and bake for about 25-35 minutes. Then let the batter cool and cut it in half lengthwise. Prepare the gelatine according to the package instructions. Place the peach halves and their juice in a saucepan, heat, and puree. Add the prepared gelatine and mix evenly. Place the cleaned baking frame around a cake base on a cake plate, drizzle with half of the liqueur, and spread the still-warm purée evenly over the base. Chill for about 30 minutes, until the fruit purée has set. For the cream cheese frosting, whisk the milk, mascarpone, cream cheese, and cream powder for about 3 minutes. Whip the whipped cream with the vanilla sugar until stiff peaks form and fold into the frosting until smooth. Spread half of the frosting over the fruit and smooth it down. Place the second cake layer on top and press down. Drizzle the remaining liqueur over the frosting and spread the remaining frosting on top. Decorate the frosting with chocolate sprinkles as desired, then refrigerate for 2 hours.