Summary

Ingredients

For the shortcrust pastry:

• 125 g butter
• 50 grams sugar
• 1 pinch (s) salt
• 200 g flour
• 1 tablespoon water

For the sprinkles:

• 125 g butter
• 100 g suar
• 50 g almond (s), round
• 150 grams flour
• Butter-vanilla flavor

For the filling:

• 1 can peach (s)
• 3 egg (s)
• 75 grams sugar
• 400 ml cream
• 150 g almond (s), round
• 1 tablespoon flour

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Instructions

1. Grease a 26 spring cake pan or pie pan and refrigerate.
2. Prepare the shortcrust pastry (using your preferred method) and use it to line the mold so that an approx. 3 cm high edge is created. Refrigerate.
3. For the crumble mix the flour, almonds and sugar, add the butter in flakes and process everything either with a knife and then with your finger or simply with the dough hook of the hand mixer to make crumbles of the desired size.
4. Put in the fridge as well.
5. Meanwhile preheat the oven to 180 ° C top / bottom heat.
6. For the filling, first whip the cream until stiff and also chill. Then beat the eggs with the sugar until thick and creamy, stir in the almonds and flour and finally fold in the cream.
7. Now distribute the (drained!) Peaches on the shortcrust pastry base and pour the icing on top. Bake in the preheated oven for about 15-20 minutes until the surface has hardened a little.
8. Then spread the crumble on top and bake the cake for about 25-30 minutes until the crumble is nice and golden brown. It is best to also do the stick test to see whether the cream is well baked.
9. Then let the cake cool on a wire rack. It should stay in the pan for the time being, as the filling compound could still be quite soft - but only remove it from the pan when the cake is at most lukewarm.