John Myers
Ingredients for 1 servings:
- 2 eggs
- 75 g powdered sugar
- 75 g cornstarch
- ¼ pack of baking powder
- 1 gr. can/n peach(s), approx. 800 g
- 2 packs of whipped cream, 200 g each
- 1 packet of vanilla sugar
- 250 ml passion fruit juice
- 3 packs of vanilla sauce powder, no cooking
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
For the base, beat egg whites until stiff, add powdered sugar, and stir in egg yolks one at a time. Mix the cornstarch with the baking powder and stir in a spoonful at a time. Pour the batter into a greased springform pan. Bake in an oven preheated to 200°C (top/bottom heat) for 15-20 minutes on the middle rack, until the base is golden yellow. Test with a skewer if done. Drain the peaches and chop them. Whisk the cream with the vanilla sugar until stiff, fold into the peaches, and pour the mixture over the base. Whisk the passion fruit juice with the vanilla sauce powder and, when it begins to thicken, pour it over the cake. Refrigerate the cake before serving.
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