Summary

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

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Instructions

1. Drain the peaches very well, dab with paper towels if necessary.
2. 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).
3. Mix the cream cheese with the eggs, sugar, vanilla powder or vanilla sugar, cream and cornstarch. This works best with the hand blender.
4. 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.
5. Bake for 10 minutes at 200 degrees and 80 minutes at 175 degrees. Cover the cake with aluminum foil for the last 20 minutes.
6. 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).
7. Dust with icing sugar before serving.
8. 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).
9. Note: DO NOT add any more salt to the dough, the cream cheese contains enough of it.