Summary

Ingredients

• 250 g currants, red
• 750 g peach (s)
• 190 g butter
• 100 g suar
• 50 g suar, brown
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 1 pinch (s) cinnamon
• 150 g almond (s), chopped
• 270 g flour

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Instructions

1. Wash the currants, dry them carefully and pluck them from the panicles. Wash, stone and sixth the peaches.
2. Preheat the oven to 175 degrees, line the bottom of a springform pan with baking paper or grease.
3. Knead the butter with sugar, vanilla sugar, salt, flour, cinnamon and almonds to make crumbles. Pour almost 3/4 of the crumble into the mold and spread over an evenly thick base, pressing down lightly. Cover with the peaches and spread the currants on top. Then cover with the remaining sprinkles.
4. Bake in the oven until golden brown for about 40 minutes. If you use portion molds, allow about 30 minutes.
5. If you want, you can dust the cake with powdered sugar (for cinnamon lovers, add a little cinnamon powder to taste).
6. Tastes lukewarm or cold with whipped cream.
7. The cake is incredibly juicy, and the brown sugar with the juice of the fruit gives it a wonderful caramel-like taste.