Peach Flake Tart

Ingredients

Directions

1. 1

   Put yoghurt in a bowl. Wash the cup and dry well. Measure the ingredients with it. Place eggs, lemon juice, sugar, 1 packet of vanilla sugar, salt and oil in a mixing bowl and mix with the whisk of the hand mixer. Mix flour and baking powder and stir in portions. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs.

2. 2

   Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2/ convection oven: 150 °C) for approx. 25 minutes. In the meantime, drain the peaches well in a sieve. Roast the flaked almonds in a pan without fat while turning them golden yellow. Remove from the pan and let cool off. Take the cake out of the oven, place it on a grid, remove it from the edge of the springform pan and let it cool down in the pan. Remove the base from the pan, cut off about 1/3 of the base. Crumble finely. Dice the peaches. Mix 3 sachets of vanilla sugar and cream thickener. Whip the cream with the whisk of the hand mixer until stiff, allowing the vanillin-sugar mixture to trickle in.

3. 3

   Remove the base from the pan, cut off about 1/3 of the base. Crumble finely. Dice the peaches. Mix 3 sachets of vanilla sugar and cream thickener. Whip the cream with the whisk of the hand mixer until stiff, allowing the vanillin-sugar mixture to trickle in. Put 1 tablespoon of peach cubes aside for decoration, fold the remaining peaches into the cream. Spread the cream dome-shaped on the base. Sprinkle with crumbs and flaked almonds. Put in a cool place for 1 hour. Dust with icing sugar as desired. Decorate with peaches put aside

4. 4

   Put 1 tablespoon of peach cubes aside for decoration, fold the remaining peaches into the cream. Spread the cream dome-shaped on the base. Sprinkle with crumbs and flaked almonds. Put in a cool place for 1 hour. Dust with icing sugar as desired. Decorate with peaches put aside

5. 5

   waiting time approx. 1 1/2 hours