Peach-almond cake with meringue

Ingredients for 1 servings:

• 300 g flour
• 100 g ground almonds
• 2 eggs
• 2 tbsp honey
• 250 g butter, cold
• 2 kg peach(s)
• 4 egg whites
• ¼ tsp salt
• 100 g almond(s), grated
• 2 tbsp honey

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sheet cake

Mix the flour, almonds, eggs, and runny honey. Cut the butter into pieces and add. Quickly knead into a dough. Let it rest in the refrigerator for 30 minutes. Peel the peaches, halve them, and remove the pits. Cut the halves in half again. Place the dough on a baking sheet lined with baking paper. Place cling film on top and roll out the dough. Remove the cling film and prick the dough several times with a fork. Place the baking sheet on the second rack from the bottom in a cold oven. Set the oven to 180°C (fan oven) and pre-bake for 15 minutes. In the meantime, prepare the meringue: Beat the egg whites with the salt until stiff peaks form. Carefully fold in the runny honey and almonds with a fork. Remove the baking sheet from the oven and top with the peaches. Spread the egg white mixture on top and bake for another 20 minutes. The cake won’t taste very sweet. If you prefer it sweeter, use a little more honey.