Peach Pudding Cake

Name: Peach Pudding Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 200 g Flour; 1 TEASPOON Baking Powder; 90 g Butter; 50 g + 6 tablespoons sugar; 1 egg (size M); 2 packages Pudding powder "Vanilla Flavor"; 800 ml Milk; 1 can(s) (850 ml) Peaches; 2-3 TABLESPOONS Apricot Jam; 7-10 Tbsp Sugar crystals; 7-10 Tbsp Cling film; 7-10 Tbsp Fat and flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

200 g Flour
1 TEASPOON Baking Powder
90 g Butter
50 g + 6 tablespoons sugar
1 egg (size M)
2 packages Pudding powder "Vanilla Flavor"
800 ml Milk
1 can(s) (850 ml) Peaches
2-3 TABLESPOONS Apricot Jam
7-10 Tbsp Sugar crystals
7-10 Tbsp Cling film
7-10 Tbsp Fat and flour

Directions

1
Quickly mix flour, baking powder, butter in flakes, 50 g sugar and egg with the dough hooks of the hand mixer to a smooth dough. Wrap dough in foil and chill for approx. 30 minutes. Mix the pudding powder with 6 tablespoons of sugar and mix with 100 ml milk. Bring the remaining milk to the boil, remove from the heat and stir in the mixed powder. Bring the pudding to the boil while stirring, boil for at least 1 minute and set aside. Drain the peaches in a sieve and quarter them. Grease a springform pan (26 cm Ø) and dust with flour.
2
Roll out the dough on a floured work surface and line the springform pan with the dough, pressing the rim. Pour in the slightly cooled pudding, smooth it down and cover with the peaches. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Heat the jam and pass through a sieve. Cover the fruits with it and sprinkle with sugar crystals. Let the cake cool down
3
Waiting time approx. 1 hour