Peach and blueberry cake

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 200 g soft butter or margarine
  • 175 g + 5 tablespoons sugar
  • 1 pinch Salt
  • 2 packages Vanillin sugar
  • 4 Eggs (size M)
  • 375 g Flour
  • 1 package Baking Powder
  • 5 TABLESPOONS Milk
  • 1 can(s) (850 ml) Peaches
  • 200 g Blueberries
  • 400 g Whipped cream
  • 400 g Schmand
  • 2 packages Cream stabiliser
  • 10-20 g crushed pistachio kernels
  • 7-10 Tbsp Lemon balm

Directions

  1. 1

    Cream fat, 125 g sugar, salt and 1 sachet of vanillin sugar. Stir in the eggs one by one. Mix the flour and baking powder and stir in alternately with the milk in portions. Grease the oven pan (32x39 cm; 3.5 cm deep) and sprinkle with breadcrumbs. Spread the dough on the fat pan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven 150 °C/ gas: level 2) for approx. 25 minutes. Let it cool down.

  2. 2

    Drain the peaches and cut into slices. Sort blueberries, wash and drain. Whip cream and sour cream until stiff, adding vanillin sugar, cream firming agent and 5 tablespoons of sugar. Spread the sour cream on the cake. Cover with peaches and blueberries. Sprinkle with pistachios. Decorate with lemon balm as desired

  3. 3

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
330 kcal
CARBS
28 g
FATS
23 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes