Quick peach cream cake

Ingredients for 1 servings:

• 100 g butter or margarine
• 50 g sugar
• 1 egg(s)
• 150 g flour
• 500 ml cream
• 2 packs of cream stiffener
• 1 large can of peach(s)
• 2 packs of sauce (dessert custard without cooking)
• ¼ liter passion fruit juice or orange juice

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

great, fruity summer cake

Make a batter from the ingredients for the dough (butter, sugar, margarine, egg, and flour). Bake in a greased springform pan for about 12 minutes at 125 degrees Celsius (250 degrees Fahrenheit) (or a little longer depending on the degree of browning). Remove from the pan and let cool. Drain the peaches well and cut into small pieces. Whisk the cream with the cream stiffener until stiff, then fold the peach pieces into the cream. Whisk the vanilla sauce powder with the passion fruit juice well. Spread the peach cream over the base and pour the sauce over it; it’s best to use a cake ring for this. Chill the finished cake in the refrigerator for at least 2-3 hours.