John Myers
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Mini Sour Cream Cake with Peach
The perfect mini sour cream cake with peach recipe with a picture and simple step-by-step instructions.
For the shortcrust pastry
- 130 g Flour
- 70 g Butter
- 40 g Sugar
- 1 S- Egg
For covering
- 1 small can Peaches –
- 1 cups Sour cream
- 65 g Sugar
- 0,5 teaspoon Vanilla sugar
- 2 S- Egg yolk
- 2 S- Protein
- 0,5 packet Custard powder
- 1 Pr Salt
- Fat and crumbs for the mold
- Knead all the ingredients for the shortcrust pastry and wrap it in foil and let it rest for 20 minutes in the refrigerator.
- Grease and crumble a 20 springform pan, drain off the peaches and drain well.
- Beat egg whites with salt until stiff
- Mix the egg yolks, sugar, vanilla sugar, sour cream and custard powder until creamy. Carefully fold in the egg whites.
- Line the pan with the rolled-out shortcrust pastry, pull up a small edge, cover with the peaches and carefully pour the cream mixture on top, smooth it out and bake in the oven at 175 ° C for approx. 40-45 minutes.
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