Peach Pie

First, make the cake layers. To do this, beat eggs with Vienna powdered sugar, salt and vanilla for about five minutes until the egg mixture is quite light. Stir oil and orange juice (alternatively coconut milk) into the egg mixture.

Combine the dry ingredients and fold into the mixture while stirring.

Divide the batter among three round springform pans or bake in a row. Tip: for an ombré effect, color the three masses with a little food coloring. This should result in three different shades to create the ombré effect (color gradient).

Bake in a preheated oven at 175 °C hot air for 30 minutes (do a needle test).

For the crème, finely dice the peaches. Finely mix the remaining ingredients.

Spread the cream on each of the cooled cake layers, spread the peach cubes on top and place the cake layers on top of each other. Insert a straw in the center of the cake to stabilize the layered cake.Finally, line the cake with the cream.

Garnish the cake with flowers and serve. Wrap the flower stems with aluminum foil beforehand.

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