John Myers
Ingredients for 1 servings:
- 100 g butter
- 260 g sugar
- 1 packet of vanilla sugar
- 3 eggs
- 200 g flour
- 500 g peach(s) (pie peaches) from the can
- 1 packet of vanilla pudding powder
- 1 tsp baking powder
- 5 tbsp milk
- 25 g almond flakes
- 1 tbsp lemon juice
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 30 minutes
simply
For the dough, cream together 100g butter, 100g sugar, 1 sachet of vanilla sugar, and 3 egg yolks until fluffy. Add 200g flour with 1 tsp baking powder and 5 tbsp milk and mix to a smooth dough. Pour into a prepared 26cm baking pan and press down with floured hands. Preheat oven to 170°C fan/convection oven (190°C top/bottom heat). For the topping, place 500g of pie peaches in a sieve, collect the juice in a bowl, and drain well. Then spread the peaches evenly over the dough. Make a pudding according to the package instructions using the peach juice and a little water (a total of 1/2 liter), 1 sachet of vanilla pudding powder, 1 tbsp sugar, and the lemon juice. Pour the hot pudding over the pie peaches. Bake for 35 minutes until golden brown. For the meringue, beat 3 egg whites in a grease-free bowl until stiff peaks form, then add 150g of sugar. Spread over the hot cake, sprinkle with flaked almonds, and bake for another 25 minutes. Remove the cake from the oven and let it cool for about 2 hours before removing it from the tin. It’s also delicious served slightly warm.
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