Peach and black currant crumble

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the peaches and currants and drain well. Halve the peaches, remove stones. Cut peach halves into thin slices. Strip currants from the panicles

2. 2

   For the crumbles, put 250 g flour, 170 g fat in flakes, 80 g sugar, salt and 1 packet of vanillin sugar in a mixing bowl. Mix with the dough hooks of the hand mixer. Then work into crumbles with your hands and chill

3. 3

   Mix 400 g fat, 400 g sugar, 1 packet of vanilla sugar and 1 pinch of salt until creamy with the whisks of the hand mixer. Stir in the eggs one after the other, alternating with 1 tablespoon of flour each. Mix remaining flour and baking powder, add and stir in briefly

4. 4

   Grease a fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Add the dough and smooth it down. Arrange peach slices and currants alternately diagonally in strips on the dough. Sprinkle with crumbles. Bake in the preheated oven, middle shelf in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes

5. 5

   Take the cake out of the oven. Let it cool down for about 3 hours. Mix icing sugar and lemon juice. Drizzle the icing over the cake

6. 6

   waiting time approx. 3 hours

Nutrition Facts

KCAL
430 kcal

CARBS
51 g

FATS
22 g

PROTEINS
6 g