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
Peach – Curd – Cake
Peach – Curd – Cake

Instructions

  1. 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.
  2. 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.
  3. Streusel:
  4. knead all ingredients well

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