Bavarian Wedding Cake

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For covering:

3 cups sweet cream
3 packs vanilla sugar
3 packs cream stabilizer
2 cans peach (s), cut into cubes

For the cast:

0.5 liter ½ peach juice or water
3 packs vanilla sauce powder without boiling

Instructions

The cake is baked in the drip pan. This is the tray with the higher edge from the standard oven with a width of 60 cm. The sheet then has a size of approx. 45 x 38 cm. (This can vary a little depending on the brand of oven.) The dough is rather unsuitable for a springform pan because it is very liquid and can leak. Preheat the oven to 175 ° C top / bottom heat. Dough: Mix the eggs, sugar, oil, pudding powder and baking powder into a batter and spread it in a dripping pan. Bake at 175 ° C for about 15 minutes. (Make chopsticks test) Let the bottom cool down. Covering: Whip the cream with vanilla sugar and cream stiffener and fold in the diced peach pieces. Spread the peach cream on the base. Molding: Prepare the 3 packets of vanilla sauce (without boiling) with the juice according to the instructions on the packet. Pour the glaze over the peach cream. Put in a cool place.

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