John Myers
Contents
show
Peach Cake with Almond Topping
The perfect peach cake with almond topping recipe with a picture and simple step-by-step instructions.
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
- 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.
Facebook Comments