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Peach Cake with Almond Topping

5 from 6 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 12 people
Calories 423 kcal

Ingredients
 

For approx. 12 pieces; For the dough:

  • 125 g Butter
  • 125 g Sugar
  • 1 pinch Salt
  • 2 Eggs size M
  • 200 g Wheat flour type 405 or 550
  • 2 tsp Baking powder
  • 3 tbsp Milk

For covering:

  • 7 Fresh peaches, alternatively canned peaches

For the cast:

  • 125 g Ground, blanched almonds
  • 125 g Sugar
  • 3 Eggs size M

Also:

  • Icing sugar for dusting

Instructions
 

  • Score the peaches crosswise, scald them with hot water, quench and peel off the main. Core and quarter, set aside.
  • Preheat the oven to 190 ° C (fan oven: 170 ° C). Grease a springform pan (26 cm Ø), sprinkle with breadcrumbs and refrigerate.
  • For the dough, stir the butter with sugar and salt until frothy. Gradually add the eggs. Mix flour with baking powder and stir in alternately with milk.
  • Put in the prepared pan, smooth out and cover with the prepared peaches.
  • For the topping, beat the eggs with sugar until frothy and stir in the almonds, distribute evenly over the fruits. Bake in the preheated oven for about 50-60 minutes on the middle rack.
  • Take the cake out of the oven and let it cool in the tin for about 15-20 minutes. Then remove from the springform pan with a knife and leave to cool on a wire rack. Sprinkle with powdered sugar before serving.
  • Whipped cream tastes good with it.
  • Tip 8: The cake can also be prepared well with gooseberries (from the glass), blackberries or fruit of your choice.

Nutrition

Serving: 100gCalories: 423kcalCarbohydrates: 55gProtein: 0.9gFat: 22.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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