Peach and hazelnut cake

Ingredients for 1 servings:

• 250 ml milk
• 700 g flour
• 1 cube of yeast
• 160 g sugar
• 250 g butter
• 1 m.-sized egg(s)
• 1 lemon(s), untreated, grated peel
• 1 pinch of salt
• 1 packet of vanilla sugar
• 100 g hazelnuts, chopped
• 2 cans of peach(s) (850 ml each)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

for coffee klatsch

Heat 100 ml of milk. Put 500 g of flour into a bowl, make a well in the center, crumble in the yeast, and sprinkle with 30 g of sugar. Pour the warm milk into the well. Stir in the yeast and a little of the flour from the edge. Cover and let rise in a warm place for about 15 minutes. Melt 100 g butter and pour in 150 ml of milk. Add 30 g of sugar, egg, lemon zest, salt, and the milk-fat mixture to the pre-dough. Knead everything until smooth. Cover and let rise in a warm place for about 40 minutes. Melt 150 g butter, mix together 200 g flour, 100 g sugar, vanilla sugar, and hazelnuts, pour in the melted butter, and knead everything into crumbles. Drain the peaches in a sieve and cut into wedges. Grease a roasting pan. Roll out the dough on a floured surface and place it in the roasting pan. Arrange the peaches on top and sprinkle the crumble on top. Cover and let rise for another 15 minutes. Bake in a preheated oven (175°C fan/convection oven) for 30-35 minutes. Serve with whipped cream.