Peach pudding cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost. Stir the pudding powder, sugar and 100 ml milk until smooth. Bring 600 ml milk to the boil, remove the pot from the heat, stir in the custard powder, bring to the boil and boil for 1 minute while stirring. Pour the pudding into a bowl. Place foil directly on the surface and keep cool. Place puff pastry slices on top of each other and roll out to a rectangle (23 x 31 cm).

2. 2

   Grease a tart tin (20 x 28 cm) with a removable base, place the puff pastry inside. Mix egg yolk with 2 tablespoons of milk. Carefully spread the edge of the puff pastry with egg milk. Prick the puff pastry base several times with a fork. Line the bottom with baking paper, put pulses on top. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes until completely baked, remove from oven. Remove baking parchment and legumes, let cake cool down. Blanch peaches in boiling water for about 3 minutes, rinse with cold water, peel skin. Cut the flesh into slices from the stone. Whip the sour cream with the whisk of the hand mixer. Stir the warm pudding with the whisk, fold in the sour cream. Spread on the tart.

3. 3

   Blanch peaches in boiling water for about 3 minutes, rinse with cold water, peel skin. Cut the flesh into slices from the stone. Whip the sour cream with the whisk of the hand mixer. Stir the warm pudding with the whisk, fold in the sour cream. Spread on the tart. Cover with peach. Warm the apricot jam, pass through a sieve and spread on the peaches. Whipped cream tastes good with it

Nutrition Facts

KCAL
300 kcal

CARBS
36 g

FATS
15 g

PROTEINS
5 g