Cranberry crumble slices with cream

Name: Cranberry crumble slices with cream
Cook time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 1 can(s) (425 ml) Peach halves; 500 g Flour; 300 g Butter; 275 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 1 egg (size M); 125 g thickened cranberry; 100 g flaked almonds; 400 g Whipped cream; 400 g Schmand; 2 packages Cream stabiliser; 7-10 Tbsp Fat and flour

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 18

1 can(s) (425 ml) Peach halves
500 g Flour
300 g Butter
275 g Sugar
1 pinch Salt
1 package Vanillin sugar
1 egg (size M)
125 g thickened cranberry
100 g flaked almonds
400 g Whipped cream
400 g Schmand
2 packages Cream stabiliser
7-10 Tbsp Fat and flour

Directions

1
Drain the peach halves in a sieve. Cut the halves into columns. Put flour, butter in flakes, 200 g sugar, salt, vanillin sugar and egg in a large mixing bowl. First use the dough hooks of the hand mixer, then work into crumbles with your hands
2
Spread a good 2/3 of the crumbles on a greased, flour-dusted baking tray, press them to a base with your hands. Spread peach slices on one half of the base and cranberry compote on the other half. Sprinkle the remaining crumbles and almond flakes on top
3
Bake the cake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the bottom shelf for 35-45 minutes. Take out, let cool down a little. Halve the warm cake between the two toppings. Cut the peach cake on the tray into 18 pieces. Leave to cool on the tray
4
Whip the cream until stiff, adding 1 sachet of cream firming agent and 75 g sugar. Stir the sour cream and 1 sachet of cream firming agent until smooth. Fold the cream into the sour cream. Place the cranberry cake on a board, possibly enclose it in a baking frame. Spread the cream on the base. Place the peach cake cut into pieces on top. Chill for about 2 hours.
5
Waiting time approx. 1 hour