Peach baking cake
easy
75 mins
75 mins
Ingredients
- 3 can(s) (850 ml each, drained weight: 550 g) Peaches
- 250 g Butter or margarine
- 200 g Sugar
- 1 pinch Salt
- 5 Eggs (size M)
- 1/8 l Milk
- 500 g Flour
- 1 package Baking Powder
- 100 g Apricot Jam
- 3 TABLESPOONS flaked almonds
- 2 TABLESPOONS Icing sugar
- 250 g Whipped cream
Directions
- 1
Drain the peaches. Carve several times with a knife. Beat the fat, sugar and salt until foamy. Stir in eggs and milk one after the other. Mix flour and baking powder and stir into the dough.
- 2
Spread the dough on a greased pan of the oven lined with baking paper and smooth it down. Press the peach halves into the dough side by side. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 45 minutes.
- 3
Let it cool down on a kitchen grid. Warm up the apricot jam, pass through a sieve and spread the cake with it. Lightly roast the almonds in a pan without fat. Sprinkle over the cake and dust with icing sugar.
- 4
Cut into pieces and arrange on a cake plate. Whip the cream until stiff, fill into a piping bag with a star-shaped spout and squirt onto a few cake pieces as dots. Makes 25 pieces.
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