John Myers
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Peach Maracuja Cake
The perfect peach maracuja cake recipe with a picture and simple step-by-step instructions.
Biscuit Dough
- 2 Pcs Eggs size M
- 2 Eßl. Hot water
- 100 g Sugar
- 1 Pck. Vanniline sugar
- 100 g Wheat flour
- 25 g Food starch
- 1 crossed teaspoon Baking powder
- 50 g Melted, cooled butter
For painting
- 2 Eßl. Apricot jam
For the filling
- 1 Can Peaches drained weight 470 g.
- 2 Pck. White cake topping
- 40 g Sugar
- 500 ml (1/2 liter) Passion fruit or multivitamin juice
- 500 ml. Whipped cream
- 2 Pck. Cream stiffener
- 2 Pck. Vanilin sugar
For covering
- 1 Pck. Aranca apricot and passion fruit flavor
- 100 ml. Passion fruit juice or multivitamin juice
- 100 ml. Peach juice
- 150 g Yogurt
Biscuit Dough
- For the sponge cake, beat the eggs and water with a hand mixer with a whisk on the highest setting in 1 minute until frothy. Mix sugar with vanilla sugar, sprinkle in 1 minute, then beat for another 2 minutes. Mix the flour, cornstarch and baking powder, sift half of it onto the custard and stir in briefly on the lowest setting. Work in the rest of the flour mixture in the same way. Gently fold in butter. Pour the dough into a springform pan (28 cm., Base lined with baking paper). Top and bottom heat preheated to around 180 ° C. Baking time approx. 30 min.
- Remove the base from the mold, turn it over on a cake rack, peel off the baking paper and let the base cool down. Place the base on a plate and brush with jam. Put a cake ring around it.
filling
- Drain the peaches on a sieve, collecting the juice and measuring 100 ml for the topping. Cut the peaches into cubes. Prepare an icing from the cake glaze, sugar and passion fruit juice according to the instructions on the package. Fold in the peach cubes, distribute the mixture on the cake base and let it cool.
- Whip the cream with the cream stiffener and vanilla sugar until stiff and spread on the peach mixture.
Covering
- Prepare aranca according to the instructions on the package – but with passion fruit or multivitamin juice, measured peach juice and yoghurt instead of water – on top of the cream mass. It is best to chill the cake overnight. Serve as you like.
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