Summary

Ingredients

For the dough:

• 250 g flour
• 125 g suar
• 1 egg (s)
• 150 g butter
• Fat for the shape

For covering:

• 1 can peach (s) or apricots with juice
• 1 packet vanilla pudding powder

For the cast:

• 3 egg (s), separated
• 90 g suar
• 1 cup sour cream

Print Recipe Pin Recipe

Instructions

1. Drain the fruit from the can, collect the juice. Knead the ingredients for the dough into a shortcrust pastry and place in a greased springform pan. Spread the drained fruit on top.
2. Fill up the juice from the can with water to 1/2 liter and use it to prepare the vanilla pudding according to the instructions on the packet. Pour the pudding over the fruit and spread it if necessary. Bake at approx. 175 ° C (top / bottom heat) for about 35 - 40 minutes.
3. For the topping, stir 3 egg yolks with the sugar until frothy, stir in the sour cream. Beat the egg whites until stiff and fold in. Spread the mixture on the pre-baked cake and bake for another 15 minutes.
4. Let the cake cool in the pan. Serve with whipped cream if desired.