Instructions
Add flour, baking powder and salt and mix well.
Place baking paper in a 24 cm springform pan and grease well
Spread the dough evenly in the tin and pre-bake for 10 minutes at 200 degrees top and bottom heat.
For the peach and sour cream mixture:
Dice the peaches
In a bowl, beat the egg with the sugar until fluffy
Add sour cream, peach cubes and pudding powder and mix well
Remove the base from the oven and spread the peach-sour cream mixture on the hot base,
Then bake the cake in the oven for about 20 minutes.
Allow the cake to cool in the tin and sprinkle with cinnamon before serving.
Nutritional values per serving
Calories: 495 kcal | Carbohydrates: 43.5 g | Protein: 11 g | Fat: 34.5 g
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