Peach and flake cake

Name: Peach and flake cake
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 1 (150 g) cup whole milk yoghurt, 2 eggs (size M); 1 (150 ml) Cup of oil; 2 TABLESPOONS Lemon juice; 1 (150 g) Cup of sugar; 4 packages Vanillin sugar; 1 pinch Salt; 2 (200 g) beaker flour; 1/2 package Baking Powder; 1 can(s) (850 ml) Peaches; 1 TABLESPOON flaked almonds; 750 g Whipped cream; 3 packages Cream stabiliser; 7-10 Tbsp Icing sugar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
1 (150 g) cup whole milk yoghurt, 2 eggs (size M)
1 (150 ml) Cup of oil
2 TABLESPOONS Lemon juice
1 (150 g) Cup of sugar
4 packages Vanillin sugar
1 pinch Salt
2 (200 g) beaker flour
1/2 package Baking Powder
1 can(s) (850 ml) Peaches
1 TABLESPOON flaked almonds
750 g Whipped cream
3 packages Cream stabiliser
7-10 Tbsp Icing sugar

Directions

1
Grease the springform pan (26 cm Ø). Put yoghurt into a mixing bowl. Wash and dry the yoghurt cup. Measure out all ingredients with the cup indication
2
Add eggs, oil, juice, sugar, 1 vanillin sugar and salt to the yoghurt. Mix with a hand mixer. Mix flour and baking powder, stir in portions briefly. Spread into the form. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 25 minutes. Cooling down
3
Drain the peaches and dice them. Almonds without fat
4
roast, cool down. Cut off just under 1/3 of the cake base at the top and crumble coarsely
5
Whip the cream until stiff, while pouring in 3 sachets of vanilla sugar and cream firming agent. Fold in peaches, except for 1 tbsp. Spread on the base like a dome. Sprinkle with crumbs and almonds. Chill for about 1 hour. Decorate the cake with the rest of the peaches and icing sugar