Peach cream pudding cake

Ingredients for 1 servings:

• 6 eggs
• 8 tbsp water, hot
• 250 g sugar
• 1 packet of vanilla sugar
• 200 g flour
• 4 tsp baking powder
• 100 g cornstarch
• 2 tbsp cocoa powder
• 150 g butter, melted
• 1 pack of pudding powder, peach/apricot or vanilla flavor
• 3 tbsp sugar
• 125 ml peach liqueur or apricot liqueur
• 375 ml milk
• 6 sheets of gelatin
• 400 g whipped cream, well chilled
• 1 can peach(s), halved or apricot halves
• 3 tbsp apricot jam for spreading
• Brittle, for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

chocolatey and fruity refreshing

For the sponge cake, beat the eggs with the hot water on high for one minute until frothy. Mix the sugar and vanilla sugar and gradually add while stirring. Then beat for another four minutes until frothy. Sift the flour with the baking powder, cornstarch, and cocoa powder, then carefully stir into the mixture with a whisk. Briefly stir in the melted and cooled butter. Pour the batter into a greased 26 cm springform pan with the bottom lined with baking paper and smooth it out. Bake in a preheated oven at 180 degrees Celsius (top/bottom heat) for about 30 minutes. A toothpick test is recommended! After baking, remove the sides of the springform pan and turn the cake out onto a tea towel dusted with sugar. Carefully remove the springform pan and the baking paper. Allow the cake to cool completely, then cut it in half. For the cream, soak the gelatin in cold water for 10 minutes. Mix the custard powder with the peach liqueur and the sugar. Bring the milk to a boil, remove from the heat, stir in the mixed powder, return to the heat, and cook for one minute, stirring constantly. Add the squeezed gelatine to the still-hot pudding and dissolve while stirring. Stir continuously while the pudding cools. Drain the peaches. Cut three or four peach halves into wedges (depending on whether you are dividing the cake into twelve or fourteen pieces), and cut the rest into small pieces. Whip the well-chilled whipped cream until stiff peaks form and fold into the cooled, but not yet completely set, pudding. Place the cake base on a cake plate, spread with apricot jam, and arrange the peach pieces on top. Place the cleaned springform pan or a cake ring around the cake base and spread the pudding cream on top. Place a second cake plate on top and gently press down. Place the cake in the refrigerator for at least three to four hours to allow the cream to set. Carefully remove the cake ring and spread a thin layer of whipped cream over the top and sides of the cake, then sprinkle with praline. Keep the cake refrigerated until ready to serve!