Juicy Sheet Cake from Grandma with Peach & Egg Liqueur
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 large cans peach (s)
- 200 g butter or mararine
- 160 g suar
- 1 pinch (s) salt
- 1 bottle butter-vanilla flavor
- 5 medium egg (s)
- 300 grams flour
- 3 teaspoons baking powder
- 100 ml egg liqueur
- 2 tablespoon hazelnuts, (leaves)
- 2 tablespoon powdered sugar
- Fat, for the tin
Print Recipe
Pin Recipe Instructions
- Drain the peaches well (a little earlier).
- Mix in the soft fat, sugar, salt and flavoring until creamy and then gradually stir in the eggs. Sift the flour and baking powder, mix and stir in alternately with the egg liqueur. Smooth the dough in a greased drip pan (or baking sheet approx. 40 cm).
- Distribute the peaches evenly on the dough with the curve downwards and press in a little. Sprinkle with the nuts and bake in the preheated oven (electric stove 200 ° C, convection 175 °) for about 25-30 minutes. Let cool and dust with icing sugar.
- Add freshly whipped cream and the coffee group is happy and satisfied. Best of all fresh out of the oven, but also suitable for freezing!
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