Peach Melba Crunch Cake

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
5 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 24
  • 7-10 Tbsp Grease
  • 2 can(s) (850 ml each) Peaches
  • 500 g Butter
  • 750 g + 1 tablespoon of flour
  • 300 g Sugar
  • 7-10 Tbsp Salt
  • 2 packages Vanillin sugar
  • 300 g Raspberry Jam
  • 300 g frozen raspberries
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Grease the baking tray (approx. 35 x 40 cm). Drain the pfi rsiche. Melt butter at low heat. Mix 750 g flour, sugar, vanilla sugar and 1 pinch of salt in a bowl. Add the liquid butter and knead into crumbles with a hand mixer.

  2. 2

    Spread a good half of the crumble as a base on the tray and press on. Spread the confi ture on top. Sprinkle 1 tbsp. flour on the remaining crumbles and toss briefly.

  3. 3

    Quarter the peach halves and spread them on the crumble base with the undefrosted raspberries. Sprinkle the rest of the crumble on top, rubbing between your fingers. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 30 minutes.

  4. 4

    Leave to cool on the tray. Dust with icing sugar. Vanilla ice cream tastes good with it.

Nutrition Facts

KCAL
400 kcal
CARBS
52 g
FATS
18 g
PROTEINS
4 g