Peach and blackberry cake

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 4
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 12
  • 7-10 Tbsp Fat and breadcrumbs
  • 7-10 Tbsp for the mould
  • 250 g + some flour
  • 1/8 l Milk
  • 1 TABLESPOON + 35 g + 75 g sugar
  • 1/2 cube (approx. 2 1 g) fresh yeast
  • 30 g + 70 g butter/margarine
  • 1 Egg (Gr. M)
  • 2 packages Vanillin sugar
  • 4 Peaches (about 150 g each)
  • 200 g Blackberries
  • 50-75 g flaked almonds

Directions

  1. 1

    Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Put 250 g flour in a bowl and press a depression in the middle. Heat half milk and 1 tbsp. sugar. Crumble the yeast and dissolve in it. Pour yeast milk into the hollow and mix with some of the flour to make a pre-dough. Cover and leave to rise in a warm place for about 15 minutes

  2. 2

    Melt 30 g fat. Add the remaining milk and warm it up lukewarm. Add the egg, 35 g sugar and 1 packet of vanillin sugar to the pre-dough and work everything into a smooth dough with the dough hooks of the hand mixer (a fairly soft yeast dough is produced). Cover and allow to rise for about 20 minutes

  3. 3

    Carve peaches crosswise, blanch with boiling water, rinse and peel the skin. Cut the peaches in half and remove the stone each time. Sort the blackberries, wash if necessary, dab dry

  4. 4

    Spread the yeast dough in the springform pan and press it evenly onto the base of the pan with lightly floured hands. Cover and let rise for about 20 minutes

  5. 5

    Spread the peaches and blackberries on the dough, press them down a little. Sprinkle with almonds, 75 g sugar and 1 packet of vanilla sugar. Spread 70 g fat in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 35 minutes. Let them cool down

Nutrition Facts

KCAL
260 kcal
CARBS
32 g
FATS
12 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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