Summary

Ingredients

For the dough:

• 150 g butter
• 150 grams sugar
• 1 packet vanilla sugar
• 4 egg (s)
• 1 pinch (s) salt
• Lemon zest, grated
• 250 g flour
• 3 teaspoons, leveled baking powder
• Fat, for the tin

For covering:

• 900 g peach (s), canned
• 150 grams flour
• 75 grams sugar
• 1 packet vanilla sugar
• 100 g butter

For the glaze:

• 100 g powdered suar
• 2 tablespoon lemon juice

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Instructions

1. Beat the butter with sugar, vanilla sugar and a pinch of salt until frothy. Stir in the eggs one by one and beat well until frothy. Stir in the lemon zest. Mix flour with baking powder, sieve and stir in tablespoon at a time.
2. Place the dough on a greased baking sheet and smooth the dough.
3. Drain the peaches and cut into slices. Place on top of the dough.
4. Mix the flour, sugar and vanilla sugar in a bowl. Add the butter in small pieces and work into crumble with your hands. Spread on the peaches.
5. Bake at 175-200 ° C top and bottom heat for about 25 minutes.
6. Immediately after baking, cover the cake with the icing sugar.