Mix in the eggs and sugar until foamy, stir in the flour, vanilla sugar, baking powder and oil, and finally add the mineral water or the carbonated lemonade. Pour the dough into a 28 cm springform pan and bake at approx. 190 ° C for 25-30 minutes.
Mix the baking custard cream with 150 ml milk and then fold in the sour cream.
Just before the end of the baking time, puree the canned peaches with juice, stir in the icing (red or clear, depending on your preference) and bring everything to a boil. If possible, do not let it stand too long, because then the icing will be too firm.
As soon as the cake is ready, first spread the pudding cream on top of it and the peach cake topping. Baking unevenness is compensated for. Let the cake cool down and chill for at least an hour.
Tip:
If you want to try the recipe for the first time, it is better to do the steps gradually, so better after baking.
Info:
The cake is also known colloquially as Fanta cake. In principle, however, the preparation is only about carbon dioxide, so mineral water is actually sufficient.
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