Peach slices with stracciatellastreus

Andrew Gay
very easy
4.6 7
Perfect for surprise visits and spontaneous invitations for coffee: this sheet cake with a few ingredients from stock is ready in no time
50 mins
50 mins


Servings: 24
  • 200 g Butter
  • 250 g soft butter
  • 2 can(s) (850 ml each) Peaches
  • 7 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 200 g Sugar
  • 150 g Sugar
  • Two pck. Vanilla sugar
  • 400 g Flour
  • 350 g Flour
  • Two teaspoons, go. Baking Powder
  • 150 g Chocolate drops
  • 250 g Whipped cream


  1. 1

    Grease a grease pan (approx. 32 x 39 cm). Melt 200 g butter, let it cool down a little. Drain peaches well in a sieve. Puree 5 halves, dice the remaining peaches. Separate 3 eggs. Beat egg whites and 1 pinch of salt until stiff.

  2. 2

    For the dough, mix 250 g soft butter, 200 g sugar and 1 packet vanilla sugar with the whisks of the mixer until creamy. Stir in the egg yolks and 3 eggs individually. Set aside 100 ml peach puree, stir the rest into the egg mixture. Mix 400 g flour and baking powder, stir in briefly. Fold in the beaten egg white and peach cubes. Put the dough on the fat pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 10 minutes.

  3. 3

    For the crumbles, mix 350 g flour, 150 g sugar and 1 packet of vanilla sugar. Add 1 egg and liquid butter. Use the dough hooks of the mixer to make crumbles. Add chocolate drops. Spread the crumbles on the pre-baked cake. Bake at the same temperature for another 20-25 minutes. Whip the cream until stiff and briefly fold in the remaining peach puree. Serve the peach cream with the cake.

Nutrition Facts

420 kcal
49 g
22 g
6 g