Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g flour
- 150 g butter
- 70 g powdered suar
- 1 pinch (s) salt
- 1 egg (s)
- 1 teaspoon Baking powder
- some lemon peel
- 1 can peach (s), approx. 800 g (cut into wedges)
For covering:
- 300 ml milk
- 1 point pudding powder, vanilla
- 1 packet vanilla sugar
- 80 g suar
- 250 g quark, (curd cheese)
- some lemon peel
For the sprinkles:
- 100 grams flour
- 70 g butter
- 50 grams sugar
- 1 teaspoon cocoa powder
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from flour + baking powder, butter, sugar, egg, salt and lemon, press it into a prepared 28-inch springform pan, pull up an approx. 3 cm high rim and then refrigerate.
- Prepare a pudding from milk and pudding powder and mix well with curd cheese, lemon and sugar and then spread on the shortcrust pastry - place the peaches cut into wedges close together and finally top with the crumble - bake in a preheated oven at 160 ° convection for approx. 35 min.
- Streusel:
- knead all ingredients well
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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