Peach melba sheet cake

Ingredients

Directions

1. 1

   Let the raspberries thaw, put 150 g beautiful berries aside for decoration. Pour 1 tin of peaches into a sieve, drain well. Cut peach halves into 3 slices each. Cream fat, sugar, 1 packet of vanilla sugar, lemon peel and salt with the whisks of the hand mixer. Add the eggs individually, alternating with the cornflour and stir well.

2. 2

   Mix flour, almonds and baking powder and finally stir in briefly. Pour the dough onto a greased baking tray (38 x 32 cm) and smooth it down. Put peach wedges and 150 g raspberries on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Remove from the oven, place on a rack and allow to cool. Place the sour cream and 500 g cream in a mixing bowl, beat until stiff with the whisk of the hand mixer, add 4 sachets of vanilla sugar and stir in the vanilla pulp. Spread the cream and sour cream evenly on the cooled cake. Refrigerate for about 1 1/2 hours. In the meantime, pour 3 cans of peaches into a sieve and drain well. Cut the cake into 20 pieces.

3. 3

   Spread the cream and sour cream evenly on the cooled cake. Refrigerate for about 1 1/2 hours. In the meantime, pour 3 cans of peaches into a sieve and drain well. Cut the cake into 20 pieces. Dab the drained peaches dry with kitchen paper. Put a half peach on each piece of cake. Whip 125 g cream until stiff, use a teaspoon to pour a dollop of cream onto each peach half, drizzle some raspberry sauce over it and serve decorated with raspberries set aside

4. 4

   waiting time approx. 2 1/2 hours