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Yum! Peach Custard Cake

5 from 3 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 251 kcal

Ingredients
 

  • 250 g Flour
  • 75 g Desiccated coconut
  • 1 packet Vanilla sugar
  • 1 pinch Salt
  • 225 g Sugar
  • 150 g Butter
  • 1 can Halved peaches
  • 800 ml Milk
  • 2 packet Custard powder

Instructions
 

  • For the crumble / dough: Process 250 g flour, 150 g sugar, salt, butter and desiccated coconut. Put half of the crumble in a greased springform pan and work it into a smooth base. Chill together with the rest of the crumble in the refrigerator. Drain the can of peaches in a colander.
  • In the meantime, process the pudding cream. To do this, boil 650 ml of milk in a saucepan. Mix the pudding powder, 75 g sugar and 150 ml milk in a separate container and stir into the boiled milk. Take off the stove and let it steep for a moment. Take the springform pan out of the refrigerator and spread the peaches on top. Put the pudding cream on the peaches and spread the remaining crumble on top. Bake in the preheated oven at 175 ° C for about 50 minutes. Sprinkle with powdered sugar before serving.

Nutrition

Serving: 100gCalories: 251kcalCarbohydrates: 31.2gProtein: 3.8gFat: 12.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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