Summary

Ingredients

• 200 g flour
• 100 g mararine or butter
• 70 g powdered suar
• 1 teaspoon cinnamon powder
• some water
• 1 can peach (s), sweetened (425 ml)
• 200 ml fruit juice (e.g. peach juice)
• 1 packet custard powder (vanilla flavor)

For covering:

• 150 ml cream
• 100 g chocolate, white

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Instructions

1. The topping can be made a day in advance, depending on when you want the cake to be ready.
2. For the shortcrust pastry, mix the flour, powdered sugar and cinnamon, then add the margarine in flakes, shape everything into crumbs with your fingers and then add enough water and knead until the dough becomes supple. Shape a ball and put the batter in the refrigerator.
3. Preheat the oven to 225 ° C top / bottom heat. Drain the peaches. Collect the juice in a saucepan and add the 200 ml fruit juice. Cut the peach pieces into thin slices and set aside. Cook a pudding from the vanilla pudding powder and the juice mixture according to the instructions on the packet.
4. When the dough is cool enough, roll out and press into a smaller tart pan or springform pan. Pull up an approx. 4 cm high edge. Prick a couple of times with a fork and bake the dough for about 10 minutes, until it is only lightly browned. Then take it out of the oven, spread the pudding mixture on the pre-baked base and top with the peach pieces. Bake for another 15 minutes.
5. For the topping, heat the cream and stir in the chocolate until it is completely dissolved. Leave in the refrigerator overnight and whip the next day until the mixture is firm. Brush the cake with it.