Ingredients for one cake
- canned peaches
- 1 tsp
- baking powder
- 1 pinch
- sour cream
- custard powder
Cook a pudding from 10g pudding powder, 30g sugar and 100ml milk and let it cool down. Drain the peaches, pick up the draining water.
Whip 100g margarine with 100g sugar until creamy. Preheat oven.
Add two eggs one after the other and whisk.
Mix flour, baking powder and alz. Alternate with the dripping water of the peaches (about 50ml) and add to the egg mixture until a creamy dough is obtained.
Pour the dough into the tin and bake for 20 minutes at 160°C circulating air. Then let the dough cool down and turn out of the mould.
Mix 200g sour cream with the cooled pudding to a smooth mixture.
Spread the pudding cream evenly over the cake and place the peaches on top of the cake to give it the look of a fried egg.