Peach Cake with Eggnog
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g mararine
- 300 grams flour
- 150 grams sugar
- 3 teaspoons baking powder
- 1 packet vanilla sugar
- 100 ml egg liqueur
- 5 egg (s)
- 20 g almond (s), (flakes)
- 2 cans peach (s)
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Beat the fat until foamy, add the sugar and vanilla sugar alternately with the eggs and stir until the sugar has melted. Stir in the sifted flour, mixed with baking powder, alternately with the egg liqueur.
- Place the dough on the prepared baking sheet, smooth it out and cover with the well-drained peaches. Press the curved side of the peaches lightly into the dough, sprinkle with flaked almonds and bake immediately in the preheated oven at 200 ° C (convection 175 ° C) for 25-30 minutes.
- Dust the cooled cake with icing sugar.
- Tip: The cake is very suitable for freezing.
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