Peaches on Cream Cake

Getting the right ingredients are a bit problematic in the moment. People here are stocking up on flour, yeast, sunflower oil, paper products and long lasting canned goods. 

The cake is named in German: Spiegeleierkuchen

Peach halves in cans are one of these things. I was in 3 stores but only was able to get sliced peaches in cans.

This recipe calls for Hessian Schmand. It has 24% fat. That is a thick kind of cream, but not available everywhere. No problem: use 2/3 creme fraiche and mix it with 1/3 sour cream.

It is important to have time for cooling and resting. 3 hours until the cake is ready and 2 hours more in the fridge to set.

Recipe for 12 pieces:

Bottom:

250 g soft unsalted butter, 180 g sugar

Pinch of salt, 2 tsp baking powder

250 g flour, 5 medium eggs, 1 tsp vanilla extract

Topping:

1 large can halved peaches

800 ml whole milk, 50 g sugar

2 packages Dr.Oetker vanilla pudding

400 g Schmand (300 creme fraiche-100 sour cream)

1 sachet cake glaze optional

Drain the peaches and save the juice for later.

Bring 675 ml milk to a boil, mix the other milk with sugar and pudding powder. Stir in and cook for 2 min until it thickens. Fill in a bowl and put klingfilm on top to prevent a skin. Cool down to room temp.

Preheat the oven 180 C.

In a standmixer beat butter and sugar until creamy. Add salt and eggs one after the other.

Mix flour with baking powder and add to the batter. Finish with vanilla.

Use a 10x 15 inch baking dish and cover it with baking paper. Spread the batter on top and smooth it out.

Bake for 20 min. Let it cool down in the dish.

Mix the pudding with Schmand and 2 tbsp peach juice and put in the fridge for 1 hour.

Spread it on the cold sponge cake and take a toothpick and make 12 partitions carefully in the cream. Place a peach halve in each.

If you like prepare the glaze and top it.

Put the cake in the fridge for 2 hours.