Peach Maracuja Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s)
- 125 g powdered suar
- 1 tablespoon baking powder
- 125 g potato flour
- 1 can peach (s)
- 2 packs cake icing, lighter
- 3 cups whipped cream
- 12 sheets gelatin
- 200 ml passion fruit juice
- 1 pck.pudding powder (aranca, passion fruit flavor)
- Peach juice
Print Recipe
Pin Recipe Instructions
- For the sponge cake, stir the eggs with the powdered sugar until frothy, fold in the baking powder and the potato flour, place in a baking pan and bake for approx. 15 - 20 minutes at 200 °.
- Place the cake ring around the cooled sponge cake base. Cut the peaches into small pieces and spread them on the bottom. Bring the peach juice and icing to the boil (according to the instructions on the package), spread on the base and allow to cool.
- Beat the whipped cream. Soak the gelatine, dissolve it and stir it into the passion fruit juice. Mix with the cream and pour onto the cake. Mix the aranca pudding with 125ml passion fruit juice and spread on the cream. Refrigerate.
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