John Myers
Contents
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Ingredients
Dough:
- 5 tbsp Caramel syrup light (alternatively honey)
- 1 tbsp Butter
- 1 tbsp Marzipan raw mass
- 20 g Chopped almonds
- 100 g Butter
- 100 g Sugar
- 1 tsp Organic lemon zest
- 1 pinch Salt
- 3 Eggs, size L
- 200 g Flour
- 2 tsp Baking powder
- 100 ml Milk
Instructions
Preparation form and fruits:
- Lightly grease an 18-21 tin and line the bottom and edge with baking paper. Then brush the paper a little with butter, spread the caramel syrup on the bottom and spread the tablespoon of butter on it in small flakes.
- Wash the peaches, dry them well, cut around the "seam" and twist them apart. Remove the pips, fill the remaining cavity with a small marzipan ball and lightly plate and align the peach halves. Prepare all 12 halves like this. Determine the amount of marzipan yourself, as it depends on the remaining hollows.
- Then place the halves close together in the mold with the cut surface facing down and sprinkle the chopped almonds into the gaps.
Dough:
- Preheat the oven to 180 ° O / bottom heat. Mix the butter, sugar, lemon zest and salt until frothy. When the sugar has dissolved, gradually stir in the eggs. Mix the flour and baking powder and stir alternately with the milk into the butter and egg mixture. Then whip everything vigorously for about 1 minute and then pour over the peaches in the pan. Slightly smooth the surface and place the dish in the oven on the bottom shelf on the shelf, turned upside down. (If the curvature of the grate is at the top, you use its underside as the top. The reason for this is that you are deeper than the 2nd but again higher than the 1st rack from the bottom, and you are in that way required lower third of the oven)
- The baking time is approx. 55 - 60 minutes. After 50 minutes, do the wooden stick test. Liquid dough must no longer adhere when it is pulled out. If this is still the case, use the entire baking time.
- Then take the cake out of the oven immediately and let it cool down in the mold for 10 minutes (you should be able to touch the mold). Then loosen the edge and remove the paper. Straighten any "hill" that may have been baked in the middle so that the cake can lie flat after it has been turned over. Then place a cake plate on the straightened surface and turn everything over with swing.
- Now the fruity underside is on top. Now first lift off the cake tray, then carefully peel off the paper and let the cake cool down. Serve later with a dollop of vanilla cream and ............. enjoy ... 😉
- If you want the dough to be a little flatter, a size 24 shape is recommended.
