Peach cake with juicy icing, fruity, tasty and quick cake


For the dough:

250 g flour

125 g sugar

125 g butter

1 egg(s)


For the topping:

1 g can/s of peach(s) (drained weight 480 g)

1 pack of vanilla pudding powder

n. B. Sugar

For the Icing:

3 egg(s), separated

90 g sugar

1 cup sour cream



1. First, make a shortcrust pastry from the dough ingredients, and then lay it out in a 28 cm springform pan and raise an edge that is approx. 2 cm high.

2. For the topping:

Cut the fruit into small pieces, then add the fruit juice from the peaches up to 350 ml with water or, if necessary, with other juice.

Next, cook a pudding from it and add the fruit, then sweeten with sugar or sweetener as desired, pour the whole thing into the springform pan and then bake in a preheated oven at 175°C for about 35-40 minutes.

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