Peach Sour Cream Cake with Almond Crumble

Name: Peach Sour Cream Cake with Almond Crumble
Total time: 90 min
Yield: 8
Ingredients: 150 g all-purpose flour; 50 g sugar; 75 g butter; 1 Prise pinch of salt; 1 Stück egg; 100 g all-purpose flour; 75 g sugar; 75 g butter; 40 g sliced almonds; 800 g peaches; 250 g sour cream; 200 g quark (20% fat); 2 Stück eggs; 80 g sugar; 1 Packung vanilla sugar; 2 EL cornstarch

A juicy peach sour cream cake on a crisp shortcrust base, with a creamy quark topping and buttery almond crumble. It tastes best lukewarm or well chilled in the afternoon.

By yumbelo · 8 servings · 90 minutes

Ingredients

150 g all-purpose flour
50 g sugar
75 g butter
1 Prise pinch of salt
1 Stück egg
100 g all-purpose flour
75 g sugar
75 g butter
40 g sliced almonds
800 g peaches
250 g sour cream
200 g quark (20% fat)
2 Stück eggs
80 g sugar
1 Packung vanilla sugar
2 EL cornstarch

Method

Preheat the oven to 180 °C, top and bottom heat, and grease a 26 cm springform pan or line it with baking paper.
For the base, quickly knead 150 g flour, 50 g sugar, 75 g soft butter, 1 pinch of salt and 1 egg into a smooth shortcrust dough, press it into the pan and pull up an edge.
For the crumble, rub 100 g flour, 75 g sugar, 75 g cold butter cut into pieces and the sliced almonds with your fingers into coarse crumbs and chill.
Wash the peaches, remove the stones and cut into thin wedges, then arrange them over the dough base like overlapping roof tiles.
For the topping, stir sour cream, quark, 2 eggs, 80 g sugar, vanilla sugar and cornstarch smooth in a bowl with a whisk and pour over the peaches.
Distribute the crumble evenly over the topping and bake the cake on the lower third of the oven for about 50 to 60 minutes, until the center is firm and the crumble is golden brown.
Let the cake cool completely in the pan on a rack, then carefully remove the ring and cut into eight pieces.