Summary

Ingredients

For the dough:

• 5 egg (s)
• 200 g suar (you can also take less)
• 0.25 liter ¼ oil
• 5 packs vanilla pudding powder for cooking
• 0.5 ½ pack baking powder

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

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Instructions

1. 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.