Creamy peach cake

This is a sort of Hungarian shortbread stuffed with vanilla pudding and peach slices. The children loved it, and it was super simple to make.


300g flour

200g butter

100g icing sugar

1.5 tsp baking powder

1 egg

1 tbsp sour cream

for the filling:

2 cups milk

80g sugar

1.5 bags of vanilla pudding (the type you cook)

2 cans peaches


Drain the peach slices and pat them dry. Chop them into 0.5-inch pieces.

Mix the dry ingredients in a bowl. Crumble in the butter. Add the egg and the sour cream and bring it together to a dough ball. 

Grate 2/3 of the dough into a 9-inch springform pan. Press up against the sides as well. Refrigerate with the remaining dough for 30 minutes.

Prepare the pudding with the sugar and milk. Cool down.

Preheat oven to 360F. 

Spread the pudding onto the bottom cake layer. Cover with chopped peach slices. Grate the remaining dough on top.

Bake until top is golden brown. (Darker than shown on the picture, everyone loved the lightly browned pieces most!

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