Peach cake from the tray (diabetics)

Ingredients

Directions

1. 1

   Warm 100 ml of milk lukewarm. Put 500 g flour in a bowl and press a depression in the middle. Crumble yeast into it, mix with some flour from the edge, 30 g diabetic sweetener and lukewarm milk. Cover the dough and let it rise in a warm place for about 15 minutes. Melt 100 g fat, add 150 ml milk. Pour 30 g diabetic sweetener, egg, lemon zest, salt and milk-fat mixture onto the flour rim.

2. 2

   Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 40 minutes. For the crumble dough melt 150 g fat. Mix 200 g flour, 120 g diabetic sweetness and hazelnuts in a bowl. Add the fat and knead into crumbles using the dough hook of the hand mixer. Cut peaches into slices. Grease the fat pan of the oven (approx. 32 x 38 cm) well. Roll out the dough on a floured work surface to the size of the fat pan. Place the dough sheet in the fat pan. Spread the peaches on top and sprinkle with the crumbles. Cover and leave to rise for another 15 minutes.

3. 3

   Cut peaches into slices. Grease the fat pan of the oven (approx. 32 x 38 cm) well. Roll out the dough on a floured work surface to the size of the fat pan. Place the dough sheet in the fat pan. Spread the peaches on top and sprinkle with the crumbles. Cover and leave to rise for another 15 minutes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Let them cool down