Peach buttermilk cake from the tray

Name: Peach buttermilk cake from the tray
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 250 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 4 Eggs (size M); 500 g Flour; 1 package Baking Powder; 1/8 l Milk; 7-10 Tbsp Fat and breadcrumbs; 4 can(s) (850 ml, separation weight: 500 g) Peaches; 1/4 l Buttermilk; 3 Eggs (size M); 2 TABLESPOONS flaked almonds; 2 TABLESPOONS Sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

250 g Butter or margarine
200 g Sugar
1 pinch Salt
4 Eggs (size M)
500 g Flour
1 package Baking Powder
1/8 l Milk
7-10 Tbsp Fat and breadcrumbs
4 can(s) (850 ml, separation weight: 500 g) Peaches
1/4 l Buttermilk
3 Eggs (size M)
2 TABLESPOONS flaked almonds
2 TABLESPOONS Sugar

Directions

1
For the sponge mixture, beat the fat, sugar and salt until creamy with the whisk of the hand mixer. Add the eggs bit by bit. Mix flour and baking powder, add to the fat egg mass with the milk and stir in.
2
Spread the dough on a greased and breadcrumbed fat pan (32x34 cm). Drain the peaches and spread them on the dough with the curvature upwards, close together. Whisk buttermilk and eggs and pour over the peaches.
3
Bake the cake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 30 minutes. Sprinkle with flaked almonds and sugar and bake for another 15 minutes. Makes about 20 pieces.