🍰 Light Peach Cream Cake

Name: Light Peach Cream Cake
Total time: 55 min
Yield: 4 servings
Ingredients: 4 egg(s); 250 g sugar; 1 packet vanilla sugar; 125 ml oil; 150 ml Fanta; 250 g flour; 3 tsp baking powder; 2 can(s) peach(es) (approx. 400 g each); 600 ml cream; 3 packets cream stabilizer; 5 packets vanilla sugar; 500 g sour cream; a little cinnamon powder

937 kcal · 55 min · 4 servings

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Ingredients

4 egg(s)
250 g sugar
1 packet vanilla sugar
125 ml oil
150 ml Fanta
250 g flour
3 tsp baking powder
2 can(s) peach(es) (approx. 400 g each)
600 ml cream
3 packets cream stabilizer
5 packets vanilla sugar
500 g sour cream
a little cinnamon powder

Instructions

1. Beat the eggs, sugar, and vanilla sugar with a mixer until the mixture is airy and frothy.
2. Stir in the oil and lemonade into the egg mixture.
3. Mix the flour with the baking powder in a separate bowl.
4. Gently fold the dry ingredients into the batter.
5. Spread the batter evenly onto a baking sheet.
6. Bake the cake in the preheated oven at 180 degrees Celsius with top and bottom heat for about 25 minutes, until it is golden brown.
7. Drain the peaches and cut them into small cubes.
8. Whip the cream with cream stabilizer and three packets of vanilla sugar until stiff.
9. Mix the sour cream with two additional packets of vanilla sugar.
10. Fold the peach pieces into the sour cream mixture.
11. Gently fold the whipped cream into the peach and sour cream mixture.
12. Enjoy the cake immediately or refrigerate it until it is cold.

Nutrition per serving

kcal: 937
Protein: 9 g · Fett/Fat: 62 g · Carbs: 83 g