Peach and blackberry cake

Name: Peach and blackberry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 1.25 kg Peaches; 2-3 TABLESPOONS Lemon juice; 300 g Blackberries; 250 g Butter or margarine; 250 g Sugar; 6 Eggs (size M); 1/2 Bottle of bitter almond baking oil; 3 TABLESPOONS Amaretto (almond liqueur); 250 g Flour; 75 g Cornstarch; 1/2 package Baking Powder; 150 g Schmand; 1 TEASPOON Sauce powder "Vanilla flavor; 50 g flaked almonds; 7-10 Tbsp Grease; 7-10 Tbsp Mint

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

1.25 kg Peaches
2-3 TABLESPOONS Lemon juice
300 g Blackberries
250 g Butter or margarine
250 g Sugar
6 Eggs (size M)
1/2 Bottle of bitter almond baking oil
3 TABLESPOONS Amaretto (almond liqueur)
250 g Flour
75 g Cornstarch
1/2 package Baking Powder
150 g Schmand
1 TEASPOON Sauce powder "Vanilla flavor
50 g flaked almonds
7-10 Tbsp Grease
7-10 Tbsp Mint

Directions

1
Wash the peaches, carve them crosswise and blanch them with boiling water for 1-2 minutes. Rinse the peaches briefly under cold water and peel the skin. Cut peaches in half, remove stones and cut the halves into thick slices.
2
Sprinkle with lemon juice. Sort the blackberries, wash them carefully and let them drip off well on kitchen paper. Cream fat and 200 g sugar. Stir in 4 eggs one after the other. Add bitter almond oil and amaretto.
3
Mix flour, cornstarch and baking powder and finally stir in briefly. Spread the dough on a greased baking tray (32x38 cm) and spread the fruits on top. Mix sour cream, sauce powder, remaining eggs and sugar.
4
Pour evenly over the fruit and sprinkle with flaked almonds. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35-40 minutes. Let the cake cool down and cut into approx. 20 pieces.