Ingredients portion 8
Chicken egg 3 pieces
Sugar 1 cup
Vanilla sugar 40 g
Water 2 tablespoons
Wheat flour 1 cup
Baking powder ½ teaspoon
Peaches 4 pieces
Butter 15 g
Salt pinch
Cooking instructions 30 minutes
1 Cut the washed peaches into bite-sized pieces or fan them, sprinkle with sugar and store in the refrigerator.
2 Beat the egg yolks with 0.5 cups sugar, vanilla sugar and 2 spoonfuls water. Also whisk the egg whites with 0.5 cups sugar and salt. Gently combine the egg yolks and whites, add the sifted flour and baking powder and mix gently with a spatula.
3 Preheat the oven to 200 degrees.
4 Grease the tin, arrange the peaches in the bottom of the tin and pour over the batter. Bake for 20 minutes at 200 degrees and another 10 minutes on a low heat. You can check if the cake is ready by sticking a skewer or toothpick into the tart – the stick should stay dry. Remove the cake and leave to cool.
Recipe tip I suggest you use the split mould for this cake.
