Peach cream cake

Ingredients for 1 servings:

• 100 g butter or margarine, soft
• 100 g sugar
• 3 pts vanilla sugar
• 2 m.-sized eggs
• 150 g flour
• 1 tsp, heaped baking powder
• 4 tbsp milk
• 1 can of peach(s) (850 ml)
• 1 pack of confectionery (chocolate-almond confectionery such as Choco-Crossies)
• 600 g whipped cream
• 2 points cream stiffener
• 4 tbsp almond flakes
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Beat the fat, sugar, and 1 packet of vanilla sugar until fluffy. Gradually beat in the eggs. Mix the flour and baking powder, stir in, and add the milk as you go. Spread the batter into a greased 26 cm springform pan. Bake in a preheated oven (175 °C) for about 20 minutes. Allow to cool. Drain the peaches. Dice half. Cut the rest into wedges. Roughly chop the chocolate candy. Beat 400 g of cream, 2 packets of vanilla sugar, and cream stiffener until stiff. Set aside 1 tablespoon each of the diced peaches and candy, fold the rest into the cream, and spread on the base. Chill for about 30 minutes. Toast the flaked almonds. Beat 200 g of cream until stiff. Cover the cake with 2/3 of the cream. Fill a piping bag with a star nozzle with the remaining cream and pipe cream puffs onto the cake. Decorate with the candy, almonds, peach slices, and diced peach.