Peach-bowl cake

Name: Peach-bowl cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 1 can(s) (425 ml/ 250 g) Peaches; 250 g soft butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 150 g Sugar; 5 Eggs (size M); 450 g Flour; 1 package Baking Powder; 300 g white couverture; 25 g Coconut oil; 7-10 Tbsp Peach wedges and chopped pistachios; 7-10 Tbsp Fat and flour

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

1 can(s) (425 ml/ 250 g) Peaches
250 g soft butter or margarine
1 pinch Salt
1 package Vanillin sugar
150 g Sugar
5 Eggs (size M)
450 g Flour
1 package Baking Powder
300 g white couverture
25 g Coconut oil
7-10 Tbsp Peach wedges and chopped pistachios
7-10 Tbsp Fat and flour

Directions

1
Drain the peaches well and collect the juice. Cut the peaches into cubes. Cream fat, salt, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs bit by bit. Mix flour and baking powder.
2
Measure out 125 ml of collected juice. Alternately stir in juice and flour mixture. Fold in peaches. Fill dough into a greased springform pan (26 cm Ø) with flour and a tube bottom insert. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove the cake from the oven and let it cool down a little on a cake rack. Remove from the tin and allow to cool. Chop the couverture, carefully melt with coconut oil over a warm water bath. Cover the cake with the chocolate coating.
3
Remove the cake from the oven and let it cool down a little on a cake rack. Remove from the tin and allow to cool. Chop the couverture, carefully melt with coconut oil over a warm water bath. Cover the cake with the chocolate coating. Leave to dry. Decorate with peach wedges and pistachios
4
waiting time approx. 3 hours