Semolina peach cake with almonds and crumble

Ingredients for 1 servings:

• 300 g flour
• 200 g butter
• 100 g sugar
• 1 egg(s), size M
• 1 pinch of salt
• Fat and flour for the mold
• 100 g soft wheat semolina
• 500 ml goat’s milk
• 100 g sugar
• 1 vanilla pod(s), including the pulp
• 1 pinch of salt
• 2 eggs, size M
• 250 g sour cream
• 30 g cornstarch
• 1 tbsp lavender, chopped
• 1 can peach halves
• 50 g butter
• 100 g flour
• 75 g sugar
• 100 g almond flakes
• 50 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 30 minutes

Mediterranean touch with lavender and goat’s milk, for 12 pieces

Grease and flour a 28 cm springform pan. For the base, knead the flour, softened butter, sugar, and egg into a shortcrust pastry. Refrigerate the dough for 1 hour. In the meantime, for the topping, mix 100 ml of goat’s milk with the cornstarch in a small bowl. Heat the remaining goat’s milk with the sugar, vanilla bean pulp, and a pinch of salt. Stir in the semolina and cornstarch. Bring everything to a boil briefly and stir until the mixture thickens. Let it cool for 30 minutes, then stir in the sour cream, eggs, and chopped lavender. Roll out 2/3 of the shortcrust pastry and spread it on the base of the springform pan. Shape 1/3 of the shortcrust pastry into a rim. Spread the semolina mixture over the shortcrust pastry. Quarter the peach halves and arrange them on top in a fan shape. For the crumble, knead the butter with sugar and flour until crumbly. Sprinkle the crumble and sliced ​​almonds over the peaches. Bake the cake at 175°C (top/bottom heat) for about 1 hour. Let cool and refrigerate for at least 4 hours. Sprinkle with powdered sugar before serving. Tip: Replace the peaches with fresh apricots.