Peaches and "vla" on a Vanilla Cake

When Natasha - 5 Star Foodie mentioned that she is hosting a "makeover" for Peaches and Cream a week ago, it got my attention and I would love to participate but then there's a hesitation because it's not easy to find fresh peaches. Anyway, I was glad when Natasha said it's ok to use canned peaches so... this is what I baked in order to participate the Peaches and Cream.

FYI, I didn't use cream for the base of the peaches on the top of the cake because I'm trying to avoid cream intake, instead I changed the cream with vla (trans: Vla is a Dutch word for cornstarch pudding - custard, the word "vla" is commonly use here in Indonesia).

Vanilla Cake
Ingredients:
100 gr butter
8 egg yolks
65 gr sugar
30 gr flour
20 gr maizena (corn starch)
1/2 tsp vanilla powder

Directions:
- In a bowl beat the butter until smooth
- In another bowl beat egg yolks and sugar until creamy
- Add flour and maizena, mix it until well blended
- Slowly pour the batter into the bowl of butter - mix it slowly
- Pour it to a round pan (diameter of 30 cm)
- Bake in the oven, temperature of 180 C for 20 minutes
- Remove from the pan, leave it to cool

For the toppings:
1. Vla

Ingredients:
350 ml milk
75 gr sugar
25 gr maizena - corn starch
1/4 tsp salt
1 egg yolk - beaten
1/2 tbsp butter
1 tbsp rum

Directions:
- Boil milk, sugar, maizena and salt together in a saucepan - mix it slowly
- When it's boiled, add the beaten egg yolk - mix it smoothly
- Take the saucepan from the heat, add butter - mix it
- Let it cool, then add the rum - mix it well

2. A can of peaches (I used Del Monte)
3. The glaze
I used one sachet of instant glaze called "Tortenguss" from Belbake - follow the sachet instruction. (Note: you can replace the glaze with jelly).
Vanilla cakes with peaches and vla:
- Spread the vla on the vanilla cake
- Put the peaches on the vla
- Pour the glaze on the peaches cake
- Chill it for about 25 to 30 minutes before serving