Preheat the oven to 180 ° C top / bottom heat. Wash and core the peaches and cut into thin slices without peeling them (!). Gently melt the butter in the microwave or in a saucepan.
Line a baking sheet with parchment paper. Brush the baking paper with butter, apply a thin layer of sugar and lay out the puff pastry. Fold the edges of the dough over (about 2 cm). A slightly wider border than normal is important in the further course.
Place the peach slices close together, then pour in about a third of the butter each and sprinkle with the sugar.
Put the cake in the hot oven for 10 minutes.
Take out the baking tray and distribute the rest of the butter, sugar and now also the lavender blossoms on the fruit.
Put the tray back in the oven for another 20-25 minutes. Care must be taken to ensure that any juice that leaks over the edges is skimmed off with a spoon so that the dough does not become mushy. The cake is ready when the edges of the pastry are golden brown. Allow to cool slightly.
This cake tastes best when it is lukewarm (but it is also delicious when cold) and served with either a scoop of ice cream or a spoonful of yoghurt.
Tips: Instead of the large puff pastry roll, you can also use 6 - 8 slices of frozen puff pastry. And instead of the 3 sprigs of lavender, 1.5 - 2 teaspoons of dried lavender flowers are also suitable.
Ingredients
Print Recipe
Pin Recipe