Creamy Peach Crumble Cake

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Creamy Peach Crumble Cake
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
417
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories417 kcal(20 %)
Protein7 g(7 %)
Fat17.8 g(15 %)
Carbohydrates57 g(38 %)
Author of this recipe:

Ingredients

for
12
For the pastry
200 grams
200 grams
1 packet
300 grams
1 generous pinch
For the topping
250 grams
100 milliliters
2
2 tablespoons
2 packets
150 grams
6
Peaches (halved)
4 tablespoons

Preparation steps

1.

For the pastry: Melt butter and let cool slightly. Mix sugar, vanilla, flour and baking powder in a bowl. Add butter and knead into crumbly pastry. Line the bottom of a springform pan (26 cm in diameter) (approximately 10 inches) with baking paper. Spread with about 2/3 of pastry and press firmly. Bake in preheated oven at 200°C (gas mark 3-4; fan oven 180°C) (approximately 400°F) for about 15-18 minutes. Remove from the oven and cool slightly.

2.

For the topping: Whisk quark with whipped cream, eggs, sugar and vanilla sugar. Spread cream on the pastry. Spread cream with remaining pastry crumbs. Place cherry jam into a freezer bag and cut off a corner. Pipe jam in circles on top of cake and place peach halves in the middle of each circle. Pipe remaining jam into the middle of peach halves. Bake cake for 30-40 minutes. Whisk apricot jam  with 1-2 tablespoons of water, bring to a boil and strain through a sieve. Brush peaches with the mixture and serve.