Peach Sour Cream Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 5 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 125 g suar
- 30 g suar, flavored with tonka bean and vanilla
- 75 ml mineral water
- 60 ml oil
- 125 g flour
- 1 ½ teaspoon baking powder
- 1 can peach (s)
- 300 ml Cremefine for whipping
- 2 packs cream stabilizer
- 200 g sour cream
- 50 g yourt, 3.5% fat
- some cinnamon sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat. Grease a 26 cm diameter springform pan.
- Beat the eggs, sugar and 10 g of tonka beans and vanilla sugar with the mixer for a few minutes until creamy. Stir in the oil and mineral water. Mix flour with baking powder and gradually stir in. Pour the dough into the prepared pan and bake on the middle rack for about 35 minutes. Take out of the oven and let cool down.
- Drain the peaches and cut into small pieces.
- Remove the base from the springform pan, place on a cake plate and place a cake ring around it.
- Whip the cremefine with 20 g of tonka bean vanilla sugar and cream stiffener. Mix the sour cream and yoghurt together in a large bowl. First fold in the peach cubes and then the cream. The mass is then placed on the cake base and smoothed out. The cake is sprinkled with cinnamon / sugar on top and placed in the refrigerator for about 4 hours.
- The cake ring is then removed before cutting.
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