Name: Peach Cream Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 servings
Ingredients: Flour: 300 g (1.8 cups); Baking powder: 1 tsp (5 g); Salt: a pinch; Cold butter: 120 g; Egg: 1; Sugar: 100 g (6 tbsp); Vanilla sugar: 1 tsp (6 g); Sour cream: 50 g (2 tbsp); Eggs: 2; Sugar: 80 g (5 tbsp); Vanilla sugar: 1 tsp; Corn starch: 35 g (3 tbsp); Lemon zest: 1 lemon; Milk: 400 ml; Peaches: 600 g; Egg yolk: 1; Milk: 1 tsp; Almond petals (optional): for sprinkling; Powdered sugar: for dusting

Directions

1. Step

In a bowl, sift the flour and baking powder. Add the cold butter and mix with your hands until crumbly. Mix in the egg, sugar, vanilla sugar, salt, and sour cream. Combine until a soft dough forms.

2. Step

Divide the dough into two parts. Wrap one half in plastic wrap and refrigerate for 20 minutes. Press the other half into a greased cake pan, spreading it evenly. Chill the pan with the dough in the fridge for 20 minutes.

3. Step

In a bowl, whisk together the eggs, sugar, vanilla sugar, corn starch, and lemon zest. Gradually add the milk, mixing well. Pour the mixture into a saucepan and heat over low heat, stirring until slightly thickened. Let it cool.

4. Step

Slice the peaches into small pieces and spread them over the chilled dough in the cake pan. Pour the cooled cream filling evenly over the peaches.

5. Step

Roll out the second half of the dough and place it over the filling and peaches. Brush the top with a mixture of yolk and milk. Sprinkle almond petals on top if desired. Bake in a preheated oven at 180°C (350°F) for 30–35 minutes or until golden brown.