Peach and egg liqueur cake

Name: Peach and egg liqueur cake
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 2 can(s) (850 ml each) Peaches; 200 g butter/margarine; 150 g sugar, 1 pinch of salt; 1/2 Bottle of butter-; 7-10 Tbsp Vanilla Flavor; 5 Eggs (Gr. M); 300 g Flour; 1/2 package Baking Powder; 10 tablespoons (100 ml) Egg liqueur; 7-10 Tbsp Grease; 2 tablespoons (20 g) Hazelnut leaves; 2 TABLESPOONS Icing sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

2 can(s) (850 ml each) Peaches
200 g butter/margarine
150 g sugar, 1 pinch of salt
1/2 Bottle of butter-
7-10 Tbsp Vanilla Flavor
5 Eggs (Gr. M)
300 g Flour
1/2 package Baking Powder
10 tablespoons (100 ml) Egg liqueur
7-10 Tbsp Grease
2 tablespoons (20 g) Hazelnut leaves
2 TABLESPOONS Icing sugar

Directions

1
Drain the peaches well. Cream soft fat, sugar, salt and flavour. Stir in eggs bit by bit. Mix flour and baking powder and stir in alternately with the egg liqueur
2
Smooth the dough in a greased fat pan (approx. 35 x 40 cm). Spread the peaches evenly on the dough with the convexity downwards and press in a little. Sprinkle with nuts and bake in a preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 25-30 minutes. Let it cool down and dust with icing sugar