Peach Mascarpone Cake with Crumble

Ingredients for 1 servings:

• 2 cans of peaches
• 290 g butter
• 385 g sugar
• 7 eggs
• 365 g flour
• 2 tsp baking powder
• 5 tbsp milk
• 1 packet of vanilla sugar
• 250 g mascarpone (Italian cream cheese)
• 250 g crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sheet cake

Drain the peaches and halve them. Grease a baking tray. Cream together 200g butter and 175g sugar until creamy. Beat in 4 eggs one at a time. Mix 225g flour and baking powder and briefly stir in portions, alternating with the milk. Spread the dough onto the baking tray. Using the dough hook of a hand mixer, combine 140g flour, 60g sugar, and 90g butter until crumbly. Beat 3 eggs, 150g sugar, and vanilla sugar until fluffy. Briefly stir in the mascarpone and crème fraîche. Spread the mascarpone cream over the dough. Distribute the peaches on top. Sprinkle the crumbles evenly over the dough. Bake in a preheated oven at 175°C for about 40 minutes. Allow to cool. Sprinkle with sugar, if desired.