Sheet cakes

Ingredients for 1 servings:

• 200 g flour
• ½ pack of dry yeast
• 70 g sugar
• 70 g butter, soft
• 100 ml milk, lukewarm
• 4 peaches
• 150 ml water
• n. B. sugar
• n. B. cornstarch
• 200 g marzipan paste
• 4 tbsp Nutella
• 3 tbsp almonds, ground
• 200 ml cream
• ½ pack of pudding powder, vanilla
• 1 tbsp sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

A mixture of cake and tart in one

Yeast dough: Mix the dried yeast with milk, sugar, flour, and softened butter and knead the dough for 10 minutes. This is best done by hand. Add more flour or milk depending on the consistency of the dough. Cover the dough and let it rest in a warm place for one hour. It should then have risen and its consistency will have changed slightly. Add another 1-2 tablespoons of flour and knead again, then let it rest for another 10 minutes. Filling: Place the Nutella in a cup and heat briefly in the microwave until it becomes more liquid, then fold in the almonds and stir. Pit the peaches and cut them into small pieces. Place them in a saucepan and bring to a boil with about 100-150 ml of water. Add more sugar if desired. After about 10 minutes, the liquid will have evaporated and the peach pieces will be very soft or overcooked. Thicken any remaining liquid with cornstarch. Remove the pan from the heat and let it cool slightly. Grease the cups of a muffin tin. Paper baking cups are not suitable. Roll out the yeast dough to a thickness of about 3-5 mm and use a glass or a cookie cutter to cut out circles that fit into the muffin tin. Place the dough cookies in the muffin tin and press them down along the edges. Divide the Nutella and almond mixture between the cups and spoon the peach puree on top. Bake for about 15-20 minutes. The edges should be nicely browned. Let the tarts cool. Take about 20 g of marzipan from each tart, shape it into a ball in your hand, and then flatten it. Place it on top of the tarts as a lid. Cook a pudding with the cream, pudding powder, and sugar according to the package instructions, let it cool slightly, and serve with the tarts.