Hot Cheese Sandwich Cake

Ingredients:

• 1 package (450-500 g) of dry white sponge cake mix (+ necessary additional ingredients)
• 450 g strawberries, hulled and chopped
• 3 yellow peaches, pitted and sliced
• 3 tablespoons of sugar
• Juice of half a lemon
• 1 package (95g) instant vanilla pudding mix (+ additional ingredients needed)
• Yellow and red food coloring
• 60 g unsalted butter, melted

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9-inch (22 cm) square, 2.5-inch (6 cm) deep baking pan with cooking spray.
2. Mix the cake batter according to package directions and pour it into the pan. Bake for 30-35 minutes. Cool slightly, then invert and place on a wire rack; cool completely.
3. Meanwhile, prepare the "soup".
   
   In a large saucepan, combine strawberries, peaches, sugar, and lemon juice. Cook over medium heat until the fruit is softened, about 15 minutes.
4. Blend the sauce with an immersion blender (or in a blender jar) until smooth. Pour into a bowl.
5. Prepare the pudding according to package directions; tint it with yellow and red food coloring to resemble melted cheese.
6. Trim the top of the cake with a large serrated knife to make it even.
7. Cut the cake in half horizontally.
8. Preheat the oven to broil. Place the crust on a foil-lined baking sheet and brush the top with melted butter. Grill for 4 minutes.
9. Cut the cake in half diagonally. Spread the pudding over the bottom triangles, spreading it almost to the edge.
10. Top with the fried triangles, pressing gently to release the pudding. Serve with fruit sauce.