Passion Fruit Cake

Summary

Ingredients

• 2 egg (s)
• 2 ½ tablespoon water, hot
• 100 g suar
• 1 packet vanilla sugar
• 100 g wheat flour
• 25 g cornstarch
• 50 g butter, melted, cooled
• 2 ½ tablespoon apricot jam

For the filling:

• 1 can peach (s) (470 g drained weight)
• 2 pack cake icing, clearer
• 40 grams sugar
• 500 ml passion fruit juice or multivitamin juice
• 500 g whipped cream
• 2 packs cream stabilizer
• 2 packs vanilla sugar

For covering:

• 1 packet cream powder (Aranca apricot-passion fruit flavor)
• 100 ml passion fruit juice or multivitamin juice
• 100 ml peach juice
• 150 g yourt

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Instructions

1. For the sponge cake, beat the eggs and water with the hand mixer until frothy. Add sugar and vanilla sugar and stir for another 2 minutes. Mix the flour, starch and baking powder and add slowly. Finally fold in the butter.
2. Bake the dough in a springform pan (28 cm) for about 30 minutes (180 degrees convection, gas 3 - 4). Then remove from the mold and turn out, let cool down well! Brush the base with jam and put a cake ring around it.
3. Drain the peaches and collect the juice. Dice the peaches. Process the cake glaze, sugar and passion fruit juice (not that of the peaches, will be needed later!) According to the instructions. Fold in the peaches, place on the cake base and allow to cool. Whip the cream with the cream stiffener and vanilla sugar until stiff and spread on the peach mixture.
4. Prepare the Aranka according to the instructions on the package, but with passion fruit or peach juice instead of water and 100 ml of the peach juice and yoghurt. Then spread evenly over the cream. Chill the cake for at least 1 hour and serve accordingly cool!