Peach Cake with Cream Sauce and Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 100 g butter
- 100 g suar
- 1 egg (s)
- 1 pinch (s) salt
- 2 tablespoon rum
- 3 tablespoon almond flakes, for sprinkling
For covering:
- 1 can peach (s)
For the cast:
- 400 ml sour cream / sour cream
- 50 grams sugar
- 2 packs vanilla sugar
- 4 egg (s)
For the sprinkles:
- 100 g flour
- 50 grams sugar
- 75 g butter, cold
Print Recipe
Pin Recipe Instructions
- Drain the peaches very well for the topping.
- For the dough made from flour, sugar, butter, egg, salt and rum, quickly prepare a shortcrust pastry, shape into a ball and refrigerate for about 30 minutes.
- Roll out the dough either on a floured work surface or between two cling films and place in a greased springform pan, 26 cm in diameter, or lined with baking paper, and draw an edge about 4 cm high.
- Prick the dough several times with a fork and prebake in the preheated oven at 190 degrees top / bottom heat for 10 minutes.
- Scatter the almond flakes on the dough and spread the well-drained peach halves over it.
- For the topping, beat the sour cream, vanilla sugar and eggs and pour over the fruit.
- Process the flour, sugar and cold butter flakes into crumble and sprinkle over the topping.
- Bake the cake in the preheated oven at 190 degrees top / bottom heat for about 45 to 50 minutes.
- If the cake browns too quickly, cover it with aluminum foil after about 20 minutes of baking!
- Let it cool in the mold, then remove it from the mold and serve sprinkled with icing sugar.
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