Peach sour cream cake

Ingredients for 1 servings:

• 2 eggs
• 75 g sugar
• 2 tbsp water, hot
• 75 g flour, sifted, type 405
• 40 g cornstarch
• 1 tsp baking powder
• 1 can peach(s)
• 400 ml sour cream
• 50 g sugar
• ½ packet of vanilla sugar
• 100 ml whipped cream

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

after my colleague Anne

Beat two eggs with sugar and hot water for about 5 minutes until frothy. Then sift the flour, cornstarch, and baking powder into the frothy mixture and very carefully fold it into the frothy mixture. Do not knock it off the sides. Pour the batter into a greased 26 cm springform pan and bake at 180°C for 15-20 minutes. The time depends on the oven. I have a very old one, and it takes 20 minutes. Let the finished base cool. Then cut the peaches into small pieces and spread them on the tart base. Whip the cream until stiff peaks form, then mix the sour cream, sugar, and vanilla sugar into the cream, carefully stirring until smooth. Spread this cream over the peaches. Chill the tart for 1-3 hours. If you double the amount of everything, it will be enough for one baking tray.