LIGHT AND CREAMY PEACH CAKE

 
If you want a light dessert that will melt in your mouth, then, this is it. I first tried this dessert at my mother in law's house and that was a love at first sight. She always prepares it with black plums. The peach season has started here so we have so cheap and beautiful peaches on the market that we can use for anything. My first choice is eating them fresh or using them in smoothies and the second choice is to make a light summer dessert.
Ingredients:

For biscuit:
  •     5 eggs (6 if eggs are small)
  •     5 tbs sugar
  •     6 tbs flour
  •     1 sachet baking powder
  •     100 ml milk
  •      50 ml oil
  •     1 sachet vanilla sugar
For filling:
  •     1 kg fruit peaches, peeled and chopped in quarters or smaller
  •     1 l water (if fruit is frozen, then less water)
  •     150 g sugar
  •     2 sachets vanilla pudding in powder
For topping:
  •     whipped cream
Preparation:
  1. Beat eggs with sugar with a mixer. Add oil and milk and keep mixing. Add vanilla sugar.
  2. Add the sifted flour and baking powder and mix with a wooden spoon.
  3. Pour the mixture in a 20 x 30 cm baking non-stick tray. You can oil the tray or coat with baking paper.
  4. Put to bake at 180 C in a preheated oven for about 15-20 minutes.
  5. While you bake the biscuit, put fruit with water to boil until fruit has soften. Fruit should be cut in half, quarters or even smaller.
  6. Put boiled fruits on the baked biscuit and in the water where you boiled the fruit, add sugar and 2 puddings previously dissolved in a little cold water. Water will soon become thick from the puddings. Pour while hot above the fruits on the biscuit.
  7. Leave to cool and add a white whipped cream on top.
  8. It's the best to serve the next day, cold from the fridge.

Enjoy!