Cream Cheese and Peach Cake À La Mäusle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 can peach (s)
- 900 g cream cheese, (double cream or liht version)
- 6 egg (s)
- 200 g suar
- 2 pinches vanilla powder or packs vanilla sugar
- 200 g cream
- 80 g cornstarch, luten-free
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Drain the peaches very well, dab with paper towels if necessary.
- Clamp parchment paper in a 26-inch springform pan on the bottom. Preheat the oven to 200 degrees top / bottom heat and place a sheet of baking paper on the grid (the dough is very runny and the baking paper saves you having to clean the oven later).
- Mix the cream cheese with the eggs, sugar, vanilla powder or vanilla sugar, cream and cornstarch. This works best with the hand blender.
- Pour the batter into the springform pan. Press the peach halves into the dough with the rounding down so that they are just covered with dough.
- Bake for 10 minutes at 200 degrees and 80 minutes at 175 degrees. Cover the cake with aluminum foil for the last 20 minutes.
- Let cool completely in the tin (and resist the temptation to try the cake while it is lukewarm, it is unstable when warm and would spread flat without a rim).
- Dust with icing sugar before serving.
- A creamy, juicy cake that will definitely not live long and will still taste good the next day (let it warm to room temperature before serving).
- Note: DO NOT add any more salt to the dough, the cream cheese contains enough of it.
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