Peach stracciatella cake

Ingredients

Directions

1. 1

   Cream soft fat, sugar, lemon peel and salt. Stir in the eggs bit by bit. Mix flour and baking powder, stir in alternately with 60 ml milk. Pour the dough into a greased fruit cake tin (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 30 minutes.

2. 2

   Turn out onto a cake rack and let it cool down. Drain the peaches well. Put 200 ml milk and cream into a tall mixing bowl rinsed with hot water. Add cream powder and mix briefly with the whisks of the hand mixer on the lowest setting. Then whip at highest setting for 3 minutes. Cut 2 peach halves into small cubes and fold into the cream. Spread the cream on the fruit base. Cut the remaining peaches into thin slices and spread on the cream. Chop the pistachios and sprinkle them over the cream.

3. 3

   Then whip at highest setting for 3 minutes. Cut 2 peach halves into small cubes and fold into the cream. Spread the cream on the fruit base. Cut the remaining peaches into thin slices and spread on the cream. Chop the pistachios and sprinkle them over the cream. Put in a cool place for at least 1 hour

4. 4

   waiting time approx. 2 hours