Peach and sour cream cake

Name: Peach and sour cream cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250 g Flour; 125 g Sugar; 1 pinch Salt; 4 Eggs (size M); 125 g Butter; 3 can(s) (each 425 ml/ 250 g stripping) Peaches; 250 g Schmand; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 package Dessert sauce "Vanilla Flavor; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g Flour
125 g Sugar
1 pinch Salt
4 Eggs (size M)
125 g Butter
3 can(s) (each 425 ml/ 250 g stripping) Peaches
250 g Schmand
7-10 Tbsp grated rind of 1/2 untreated lemon
1 package Dessert sauce "Vanilla Flavor
7-10 Tbsp Grease

Directions

1
Put flour, 75 g sugar, salt, 1 egg and 1-2 tablespoons of cold water into a mixing bowl. Add butter in small pieces and knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth short pastry. Cover and chill for about 30 minutes. In the meantime, drain peaches well on a sieve. Mix sour cream, 50 g sugar, grated lemon peel, 3 eggs and sauce powder. Grease the tart tin (28-29 cm Ø).
2
Roll out the shortcrust pastry on a floured work surface (approx. 32 cm Ø) and line the tart mould with it. Prick the pastry base several times with a fork and cover with the peaches. Pour the mixture evenly over the pastry and place the mould on the grid of the oven. Bake in the preheated oven, 2nd rail from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Let the finished cake rest in the mould for 10-15 minutes. Then carefully remove from the mould and let it cool down