Peach Sour Cream Cake

Ingredients

• 3 eggs
• 100 ml Rapeseed oil
• 150 g raw cane sugar
• 200 g apple sauce (no added sugar)
• 30 g soy flour
• 300 g wheat flour type 1050
• 0.5 sachet baking powder
• 100 ml Buttermilk
• 1 l milk (3.5 % fat)
• 2 sachets vanilla pudding powder
• 400 g sour cream
• 2 cans peaches (420 g each)
• 2 sachets clear gelatin

Instructions

1. 1.

   Add eggs, oil, 100 g raw cane sugar, apple sauce and soy flour to a mixing bowl and beat with a hand mixer until the sugar dissolves. In another bowl mix flour and baking powder and sift into the apple sauce mixture. Pour in buttermilk and whisk everything into a smooth batter. If it is too runny, stir in 1–2 tbsp additional flour.

2. 2.

   Transfer the batter to a greased loaf pan if necessary and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 15 minutes, then remove and let cool.

3. 3.

   Meanwhile take out 200 ml milk and mix with remaining sugar and pudding powder. Bring the rest of the milk to a boil once, remove from heat, stir in the prepared pudding powder and return to the stove for about 5 minutes until creamy thickening. Let the pudding cool while stirring occasionally. Fold in sour cream and spread the mixture over the cake base. Drain the peaches and arrange them on top of the cream with the bulge facing up. Bake again in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for another 10 minutes, then let cool.

4. 4.

   Prepare the gelatin according to the package instructions and glaze the cake with it. Let set and serve.