Peach Cream Cake
Creamy peach cake made with fresh ingredients from the sheet cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g butter
- 125 g sugar
- 2 packets vanilla sugar
- 4 eggs
- 200 g Flour
- 50 g cornstarch
- 4 tsp baking powder
- 1 pinch salt
- 800 g peaches (canned)
- 800 g sour cream
- 3 egg whites
- 120 g sugar
- cinnamon (for sprinkling)
Instructions
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1.
Preheat the oven to 200°C.
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2.
Combine all dough ingredients in a bowl and knead into a smooth batter.
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3.
Grease the baking sheet well, dust with flour, spread the dough evenly, smooth the surface, and bake for about 20 minutes. Drain the peaches well and cut them into wedges; arrange on top of the cake.
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4.
Beat the egg whites very stiffly, letting half the sugar drip in until the mixture is firm and glossy. Mix the sour cream with the remaining sugar until smooth. Fold the meringue into the mixture and spread over the peaches. Cover the cake with foil and bake for another 20 minutes until finished.
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5.
Remove from oven and cool. Sprinkle with cinnamon, cut into pieces, and serve.
