Peach Cake with Juicy Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 125 g suar
- 125 g butter
- 1 egg (s)
For covering:
- 1 can peach (s)
- 1 packet pudding powder, vanilla, sugar as desired
For the cast:
- 3 egg (s), separated
- 90 g suar
- 1 cup sour cream
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from the dough ingredients. Lay this out in a 28 cm springform pan and pull up an approx. 2 cm high edge.
- For covering:
- Cut the fruit into small pieces. Fill up to 350 ml of the fruit juice of the peaches with water or, if necessary, with other juice. Now cook a pudding out of it, add the fruits, sweeten with sugar or sweetener as desired. Fill the whole thing into the springform pan and bake in the preheated oven at 175 ° C for about 35 minutes.
- For the cast:
- Beat egg whites into stiff snow. Beat the egg yolks with the sugar until frothy, stir in the sour cream. Then carefully fold in the egg whites and spread on the pre-baked cake.
- Bake the cake again for 15 minutes!
- Important: Let the cake cool completely in the pan!
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