Summary

Ingredients

• 500 g peach (s), canned or fresh, peeled
• 50 g butter, soft
• 0.5 ½ pack baking powder
• 4 egg (s)
• 60 ml heavy cream
• 200 g wheat flour
• 120 g suar

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Instructions

1. Grease the springform pan (28 mm) and preheat the oven to 180 ° C.
2. Beat the butter and sugar until frothy, then mix in the eggs and cream.
3. Add the flour and baking powder, stir everything well and spread it into the tin.
4. Cut the peaches into narrow slices (there are also ready-made pie peaches out of the tin) and press them into the dough in a circle.
5. Bake light yellow to golden yellow for approx. 25 - 30 minutes (browning to taste, stick test), let cool down briefly on a wire rack, remove from the mold and serve lukewarm or chilled. With a dollop of whipped cream or, with warm cakes, vanilla ice cream!
6. Tip:
7. This cake works with many variations of fruit, of course. I`ve made it with tangerines, apples, rhubarb and pears. It was always very tasty and ready in no time. You usually have the ingredients in the house and so far I`ve either taken the fruit that was in the fruit bowl or the canned peaches that I always have in the pantry. Sometimes I refined the cake with chopped walnuts and caramel or with couverture, desiccated coconut or the like.