Peach baking cake

Name: Peach baking cake
Cook time: 55 min
Total time: 55 min
Yield: 16
Ingredients: 7-10 Tbsp Ingredients for about 16 pieces:; 2 can(s) (850 ml; extract weight: 550 g) Peaches; 200 g Butter or margarine; 150 g Sugar; 1 package Bourbon vanilla sugar; 7-10 Tbsp Salt; 5 Eggs (size M); 300 g Flour; 1/2 package Baking Powder; 100 ml Egg liqueur; 20 g Hazelnut flakes; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 16

7-10 Tbsp Ingredients for about 16 pieces:
2 can(s) (850 ml; extract weight: 550 g) Peaches
200 g Butter or margarine
150 g Sugar
1 package Bourbon vanilla sugar
7-10 Tbsp Salt
5 Eggs (size M)
300 g Flour
1/2 package Baking Powder
100 ml Egg liqueur
20 g Hazelnut flakes
2 TABLESPOONS Icing sugar
7-10 Tbsp Grease

Directions

1
Drain the peaches. Cream fat, sugar, vanilla sugar and salt. Stir in eggs bit by bit. Mix flour and baking powder and add to the fat egg mixture. Add advocaat and mix well.
2
Put the dough on a greased fat pan (32x37 cm) and smooth it down. Press the peaches into the dough with the convex side down. Sprinkle hazelnut leaves on top and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Let cool on a cake rack and dust with icing sugar. Results in approx. 16 pieces