Peach – Curd – Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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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