Peach Pudding Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 2 teaspoons baking soda
- 100 g butter / mararine
- 150 grams sugar
- 1 egg (s)
For covering:
- 1 can peach (s), halved (drained weight 480 g)
For the cast:
- 1 packet custard powder, vanilla
- 100 g suar
- 600 ml whipped cream
Print Recipe
Pin Recipe Instructions
- For the dough, mix flour with baking powder and sieve. Add butter / margarine, sugar and egg and first briefly open the ingredients with a hand mixer (dough hook)
- work through the lowest level, then the highest level.
- Then on the lightly floured work surface to one
- Knead the smooth dough. If it sticks, wrap it in foil and put it in a cool place for 20-30 minutes.
- Place two thirds of the dough on the bottom of a springform pan (Ø 26 cm,
- Greased base), roll out the remaining dough into a roll, place it on the dough base as an edge and press it against the mold so that a 2-3 cm high edge is created.
- For the topping, drain the peach halves well in a colander
- leave, cut once and distribute in a wreath on the dough.
- Or cut the peach halves into wedges except for one
- Place the whole half in the middle, distribute the cracks around it like a roof tile.
- For the topping of pudding powder, sugar and cream
- Cook a pudding and pour hot over the peaches. Put the tin on the wire rack in the oven.
- Bake at 170 ° C (convection, not preheated) for about 60 minutes.
- Let the cake cool in the mold on a wire rack. Him
- then remove from the mold and place on a cake plate.
- Remarks:
- The cream can also be partially or completely replaced by milk
- will.
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