Pineapple and peach cake

Ingredients

• 1 package with 3 sponge cake sheets
• 1/2 package ladyfingers
• 150 ml canned pineapple juice
• 450 g canned pineapple chunks
• 6 large peaches
• 500 ml milk
• 400 g sugar
• 4 sachets vanilla sugar
• 6 eggs
• 30 g food-grade gelatin
• 200 ml water
• 1 vial orange essence
• 500 ml Hulala whipping cream
• 2 sachets whipping cream stabilizer
• 2 sachets clear cake gelatin
• 500 ml water

Preparation

1. Peel the peaches and cut them into slices. Set 4 peaches aside for decoration, and cut the other 2 into small cubes. 2. Drain the pineapple and keep 150 ml of the juice for soaking. Cut any larger chunks into smaller pieces, if needed. 3. Arrange the 3 sponge cake sheets on the bottom of a deep 45 x 35 cm pan; tear one sheet to cover the whole bottom. Line the sides with ladyfingers and soak the sheets and ladyfingers with the 150 ml of juice. 4. Put the food-grade gelatin in a bowl with 200 ml water and leave it to bloom for 10 minutes. 5. Heat 400 ml milk with 300 g sugar and 2 sachets of vanilla sugar. In a separate bowl, beat the eggs with 100 g sugar, 1 sachet of vanilla sugar and the 100 ml cold milk. Pour the mixture into the hot milk, stirring constantly, and cook the custard for 10 minutes, until it thickens to the consistency of sour cream. Leave it to cool for 30 minutes. 6. Heat the gelatin for 3 minutes, stirring until completely dissolved, without letting it boil. Add the pineapple and the 2 diced peaches to the cooled custard, then fold in the gelatin and orange essence. 7. Beat the whipping cream for 4 minutes with the 2 sachets of whipping cream stabilizer and the remaining sachet of vanilla sugar. Fold the fruit custard into the whipped cream with a spatula, then spread the mixture over the sheets and ladyfingers in the pan. 8. Smooth the filling and refrigerate the pan for 3 hours. 9. Arrange the peach slices on top. Prepare the 2 sachets of clear cake gelatin with 500 ml water, following the package instructions, and spread the glaze over the fruit. Refrigerate the cake for at least 12 hours, then cut it into portions.