INGREDIENTS For cake bases (20 cm diameter)
2 medium-sized eggs
8 g of vanilla sugar
a pinch of salt
100 g of sugar
50 ml milk (room temperature)
50 g odorless vegetable oil
Juice 1/2 lemon
Lemon abrasion (a little bit)
125 g flour
6 g of baking powder
in the preheated oven at
170 Degrees Celsius (340° F) Top-bottom heat bake for about 25 minutes without convection
INGREDIENTS for custard cream:
bring 350 ml of milk with 3.5% fat content to a boil
120 g of sugar
30 g cornstarch
16 g of vanilla sugar
150 ml cold milk 3.5% fat
3 Egg Yolks
200 g soft butter
480 g canned peaches
Take peach juice as cake impregnation
INGREDIENTS for the white cream for decoration (Italian Meringue cream)
3 egg whites of medium-sized eggs (about 100 g of egg whites)
8 g of vanilla sugar or a pinch of vanillin or vanilla flavor
250 g of sugar
75 ml of water
1/2 tsp citric acid or 1 tbsp lemon juice