John Myers
Ingredients for 1 servings:
- 3 eggs
- 3 tbsp water, cold
- 125 g sugar
- 125 g flour
- 1 tsp baking powder
- 800 ml passion fruit juice
- 2 packets of vanilla pudding powder
- 1 can peach(s)
- 200 g cream cheese
- 300 ml cream
- 2 packs of cream stiffener
- 1 packet of vanilla sugar
- 75 g powdered sugar
- 1 pack of dessert powder (Aranca Apricot-Passion Fruit)
- 200 ml passion fruit juice
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 20 minutes
Beat the eggs and water with a mixer until frothy. Then gradually add the sugar and vanilla sugar. Add the flour and baking powder and mix in. Pour the batter into a greased springform pan and bake at approximately 180°C (350°F) on the middle rack of the oven. Allow the tart base to cool completely. For the filling, place a tart ring around the base. Drain the peaches well and cut into small pieces. Cook the vanilla pudding mix with the passion fruit juice. Add the peaches and stir until the pudding firms up a bit. Spread the mixture over the tart base. Refrigerate for 1 hour. Mix the cream cheese with the powdered sugar until stiff peaks form. Whip the cream with the cream stabilizer and vanilla sugar until stiff peaks form. Mix well and then spread over the peaches. For the icing, whisk the remaining juice with the aranca cream with a mixer until frothy and spread over the cheesecake. Refrigerate for at least 2-3 hours.
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