Ingredients for one cake
- 2 tsp
- baking powder (5g)
- 1/2 pack
- custard powder
- canned raspberries, fruit and juice
- 1 pack
- fresh raspberries
- 1 pack
Prepare a raspberry pudding as shown on the packaging by replacing milk with blended canned raspberries. There is no additional sugar needed. Then let it cool down and preheat the oven.
Beat eggs and sugar until creamy. Then slowly add the oil while whisking.
Mix flour and baking powder and sieve into the egg mixture. Fold carefully.
Pour into the baking mould and bake at 175°C circulating air for 15 minutes.
Let it rest for a few minutes after baking, then turn upside down and let it cool down.
Spread the raspberry pudding on the sponge flan. Wash the raspberries and peaches.
Cut the peaches into thin slices, place them onto the pudding and garnish with some fresh raspberries. Finish with glaze.