John Myers
Contents
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Ingredients
- For the dough:
- 225 g Flour
- 2 teaspoon Baking powder
- 4 Free range eggs
- 175 g White sugar
- 175 g Butter
- 4 tablespoon Milk
- 1 pinch Salt
- For covering:
- 1 Can Peaches in slices, drained weight. 500 g
- For the sprinkles:
- 220 g Flour
- 100 g White sugar
- 1 packet Vanilla sugar
- 150 g Cold butter
Instructions
- Pour the peach slices into a colander and drain well. Separate the eggs and set the egg whites aside.
- In a mixing bowl, beat the egg yolks, sugar, butter and milk until frothy. Mix the baking powder with the flour and stir in. Beat the egg white with the pinch of salt until stiff and fold in. Pour the dough into the prepared springform pan and smooth it out.
- Put the flour, sugar, vanilla sugar and the cold butter in a bowl and make sprinkles by hand. Distribute the peach slices evenly and densely on the dough and press lightly. Now distribute the crumble on the cake.
- Now place the cake in the (fan-assisted) oven preheated to 160 degrees and bake for approx. 55 - 60 minutes. After the baking time, take it out of the oven and let it cool down in the tin for 15 minutes. Now remove the springform pan and let it cool down.
Nutrition
Serving: 100gCalories: 438kcalCarbohydrates: 52.6gProtein: 4.3gFat: 23.4g
