Cup cake with nuts

Name: Cup cake with nuts
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 1 can(s) (850 ml) Peaches; 1 can(s) (850 ml) Pear halves; 250 g Whipped cream; 1 1/4 (approx. 310 g) Cream cup sugar; 2 packages Vanillin sugar; 4 Eggs (size M); 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 2 (approx. 300 g) Cream cup flour; 1 package Baking Powder; 125 g Butter; 4 TABLESPOONS Milk; 150 g Hazelnut kernels; 150 g Walnut kernels; 7-10 Tbsp Fat and flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

1 can(s) (850 ml) Peaches
1 can(s) (850 ml) Pear halves
250 g Whipped cream
1 1/4 (approx. 310 g) Cream cup sugar
2 packages Vanillin sugar
4 Eggs (size M)
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
2 (approx. 300 g) Cream cup flour
1 package Baking Powder
125 g Butter
4 TABLESPOONS Milk
150 g Hazelnut kernels
150 g Walnut kernels
7-10 Tbsp Fat and flour

Directions

1
Drain the fruit. In the meantime, pour cream into a mixing bowl for the dough. Wash the cup and dry well. Add 3/4 cream cup sugar, 1 packet vanillin sugar and eggs and mix.
2
Season with salt and lemon peel. Mix flour and baking powder and stir in. Spread the dough on a greased floured baking tray. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
3
In the meantime, melt butter for the topping. Dissolve the remaining sugar and vanillin sugar in it. Stir in the milk. Spread fruits and nuts on the dough. Add the butter and sugar mixture. Bake another 20 minutes at the same temperature.
4
Allow to cool completely. Whipped cream tastes good with it.