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Cremige Pfirsich-Maracuja Torte

This creamy Peach-Passion Fruit Cake is a simple recipe for summery moments of happiness. It's fruity, creamy, and melts in your mouth. Perfect for a garden party or just for enjoying.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

For the Base:
  • 2 eggs room temperature
  • 2 EL water hot
  • 100 g sugar
  • 1 Pck. vanilla sugar
  • 100 g flour
  • 25 g cornstarch
  • 1 TL baking powder heaped
  • 50 g butter melted and cooled
For the Filling:
  • 1 large can peaches halved, drain and reserve juice for topping, dice peaches
  • 2 Pck. clear cake glaze powder
  • 40 g sugar
  • 500 ml passion fruit juice
  • 500 ml whipping cream
  • 2 Pck. whipping cream stabilizer
  • 2 Pck. vanilla sugar
For the Topping:
  • 1 Pck. pudding powder apricot-passion fruit (vanilla optional)
  • 100 ml passion fruit juice
  • 100 ml peach juice from the can
  • 150 g natural yogurt

Equipment

  • Bowl
  • Mixer or Food Processor
  • Spatula or Whisk
  • Springform pan (approx 26 cm)
  • Cooling Rack
  • Pot
  • Cake plate
  • Cake ring

Method
 

  1. Step 1: The Base: In a bowl (preferably with a mixer or food processor), beat the eggs with the hot water on the highest setting for one minute until very frothy. Slowly add the sugar-vanilla sugar mixture and beat for another 2 minutes until pale, creamy, and significantly increased in volume.
  2. Step 2: Add Dry Ingredients and Butter: In a separate bowl, mix flour, cornstarch, and baking powder. Carefully sift this mixture onto the egg mixture. Gently fold the flour mixture in with a spatula or whisk. Then fold in the cooled, melted butter.
  3. Step 3: Into the Pan & Oven: Pour the batter into a prepared springform pan (approx. 26 cm, greased and/or lined with parchment paper on the base). Smooth the batter. Bake in the preheated oven at 180°C (top/bottom heat) for about 25 minutes. Do the skewer test: If no dough sticks, the base is done.
  4. Step 4: Out of the Oven & Cool: Once the base is done, take it out of the oven. Carefully loosen the edge of the springform pan. Invert the base immediately onto a cooling rack and gently peel off the parchment paper (if used). Let it cool completely before proceeding.
  5. Step 5: Prepare the Fruity Filling: While the base cools or afterwards, cut the drained peaches from the can into bite-sized cubes. Place the cooled base on a cake plate and secure a cake ring tightly around it (or use the cleaned edge of the springform pan).
  6. Step 6: The Fruit Glaze: Now prepare the cake glaze according to package instructions, but using the 500 ml passion fruit juice and the 40g sugar instead of water or just juice. When the glaze is ready, remove it from the heat and gently stir in the diced peaches. Pour this peach-passion fruit mixture directly onto the base inside the cake ring and smooth it out.
  7. Step 7: Patience Required: This is the most important step for this layer: Place the cake in the refrigerator overnight (or for at least 4-5 hours) so the glaze sets properly and you can spread the cream on top later without it sinking.
  8. Step 8: The Creamy Layer: The next day (or when the fruit layer is set), continue with the creamy layer. Whip the cold whipping cream together with the whipping cream stabilizer and the 2 packets of vanilla sugar until stiff. Carefully spread this whipped cream cloud on the set peach-passion fruit layer. Smooth it nicely.
  9. Step 9: The Special Topping: Finally, the fruity-creamy topping is added. Prepare the pudding powder, but not as indicated on the package with milk or water, but with the 100 ml peach juice (from the can!), the 100 ml passion fruit juice, and the natural yogurt. This will be a wonderfully creamy, slightly tangy, and refreshing layer!
  10. Step 10: Finish & Chill: Spread this topping evenly on the cream layer. The cake must now go back into the refrigerator for at least 1-2 hours until serving so the topping also sets and everything is well chilled. Before serving, carefully loosen the cake ring and decorate the cake as desired.

Notes

Variations: Instead of peaches and passion fruit juice, you can use mango, apricots, or a berry mix. Adjust the juice and sugar amount accordingly. You can swap passion fruit juice for orange or multi-vitamin juice. For extra creaminess, mix some Quark or Mascarpone into the whipped cream. Decorate with fresh fruit, coconut flakes, pistachios, or white chocolate shavings.
Tips: Beat the eggs with sugar and hot water until very frothy. Gently fold in dry ingredients. Ensure melted butter is cooled. The fruit layer needs sufficient chilling time (preferably overnight). A cake ring is recommended for clean layers. You can bake the base a day ahead.
Storage: The cake must be stored in the refrigerator. Cover it well to prevent it from absorbing odors. It keeps for 2-3 days. The layered cake does not freeze well; textures change upon thawing. Enjoy fresh.