John Myers
Contents
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Ingredients
Shortcrust
- 150 g Sifted flour
- 1 tsp Baking powder
- 1 Egg
- 65 g Sugar
- 65 g Margarine
Poppy seed mass
- 1 packet Poppy seed baking
- 50 g Liquid butter
- 50 g Chopped nuts
- 50 g Ground nuts
- 1 Egg
- 1 packet Vanilla sugar
- 1 tbsp Rum
Covering
- 1 can Peaches
Sprinkles
- 180 g Sifted flour
- 130 g Margarine
- 80 g Sugar
Instructions
- Preheat the oven to 200 degrees
Shortcrust
- Sieve the flour on a work surface, distribute the remaining ingredients on the flour. Process everything quickly into a dough. Keep in a cool place until further processing.
Poppy seed mass
- Mix the ingredients for the poppy seed mixture with the mixer.
- Line a springform pan (26cm) with baking paper. Press the shortcrust pastry into the mold and form an approx. 2 cm high rim.
- Spread the poppy seed mixture on the floor.
- Press the peach halves into the poppy seeds.
Sprinkles
- Mix the margarine and sugar briefly. Add the flour all at once and mix with the butter mixture to make crumbles. (stir briefly small sprinkles, a little longer large sprinkles.)
- Pour the sprinkles over the cake.
- Bake the cake at 200 ° degrees (top / bottom heat) for about 30-40 minutes.
- When the cake has cooled down, dust with a little icing sugar.
Nutrition
Serving: 100gCalories: 481kcalCarbohydrates: 46.9gProtein: 7.4gFat: 28.8g
