Simple peach cake with buttercream

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 80 g flour
• 25 g cornstarch
• 1 tsp baking powder
• 1 packet of vanilla pudding powder for 500 ml milk
• 500 ml milk
• 40 g sugar
• 500 g butter
• vanilla sugar
• 3 peach(s), ripe
• 50 ml Bitter Lemon

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 25 minutes

Preheat oven to 180°C (top and bottom heat). Grease a 24cm springform pan and line with baking paper. Cook the vanilla pudding with 500ml milk and 40g sugar according to the package instructions. Pour into a shallow bowl, cover with cling film and let cool at room temperature. For the batter, briefly beat the eggs, then drizzle in the sugar and vanilla sugar and continue beating for a few minutes until stiff peaks form. Mix the flour, cornstarch and baking powder, sift into the egg mixture and carefully fold in with a wooden spoon. Pour into the prepared springform pan and bake for about 25 minutes until golden brown. Then let cool on a wire rack. Peel and slice 2 peaches. Cream the room-temperature butter until fluffy and mix with the cooled vanilla pudding. Add vanilla sugar for more sweetness, if desired. Chill again briefly if necessary, but the buttercream shouldn’t be too firm. Cut the sponge cake in half and brush it with bitter lemon. Spread a little buttercream on the first layer and arrange the peach slices on top. Place the top layer on top and cover the cake all around with buttercream. Let it set in the refrigerator. Wash and pit the third peach, cut it into equal slices, and top the cake with them. Instead of bitter lemon, you can also use orange juice or a liqueur to soak the layers. If you use only 400 ml of milk instead of 500 ml, the buttercream will be slightly firmer.