John Myers
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Peach Cream Cake
The perfect peach cream cake recipe with a picture and simple step-by-step instructions.
For the dough:
- 130 g Butter
- 2 Eggs
- 100 g Sugar
- 1 packet Vanilla sugar
- 130 g Flour
- 1 tsp Baking powder
- 4 tbsp Milk
For covering:
- 2 packet Vanilla custard powder
- 700 ml Milk
- 4 tbsp Sugar
- 2 cups Sour cream
- 1 Can Peaches
- 1 packet Glaze
- 250 ml Canned fruit juice
- 2 tbsp Sugar
For the dough:
- Put the butter, eggs, sugar and vanilla sugar in a mixing bowl and stir.
- Mix flour and baking powder, sieve, add and stir in.
- Add milk and stir.
- Put the dough in a springform pan and smooth it out.
- Bake at 175 degrees for about 30 minutes.
For covering:
- Make a pudding out of pudding powder, milk and sugar.
- Add sour cream and stir in.
- Place a cake ring around the cake.
- Spread the pudding cream on the cooled cake.
- Drain the peaches well, cut them into pieces and place them on the cake.
- Prepare an icing from the cake powder, sugar and the fruit juice from the peaches and pour it over the cake.
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