Summary

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

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Instructions

1. 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)
2. work through the lowest level, then the highest level.
3. Then on the lightly floured work surface to one
4. Knead the smooth dough. If it sticks, wrap it in foil and put it in a cool place for 20-30 minutes.
5. Place two thirds of the dough on the bottom of a springform pan (Ø 26 cm,
6. 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.
7. For the topping, drain the peach halves well in a colander
8. leave, cut once and distribute in a wreath on the dough.
9. Or cut the peach halves into wedges except for one
10. Place the whole half in the middle, distribute the cracks around it like a roof tile.
11. For the topping of pudding powder, sugar and cream
12. Cook a pudding and pour hot over the peaches. Put the tin on the wire rack in the oven.
13. Bake at 170 ° C (convection, not preheated) for about 60 minutes.
14. Let the cake cool in the mold on a wire rack. Him
15. then remove from the mold and place on a cake plate.
16. Remarks:
17. The cream can also be partially or completely replaced by milk
18. will.