John Myers
Contents
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Ingredients
molding
- 3 tbsp Unsalted pistachios, peeled
- 180 g Butter
- 300 g Sugar
- 2 packet Vanilla sugar
- 5 Eggs
- 180 ml Sour milk
- 375 g Flour
- 375 g Salt
- 1 packet Baking powder
- 3 tbsp Lemon juice
- 150 g Powdered sugar
Instructions
- Drain the peaches. Cut into small cubes. Chop the pistachios. Grease the bundt pan and sprinkle with coconut flakes.
- Mix the butter, sugar, V. sugar and eggs until frothy. Stir in sour milk. Mix the flour, salt and baking powder, stir into the egg mixture.
- Pour half of the dough into the mold. Under the rest of the batter peaches and pistachios,. Smooth out in the form.
- Bake in a hot oven at 175 ° C for 1 hour. Briefly cool in the pan. Turn over and let cool down.
- Mix powdered sugar and 3 tablespoons of juice into a thick glaze. Put on top of the cake and let it run down gently.
Nutrition
Serving: 100gCalories: 382kcalCarbohydrates: 55.5gProtein: 7.6gFat: 14.1g
