🍰 Juicy Peach Cake with Sour Cream Cream

Name: Juicy Peach Cake with Sour Cream Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 3 Eggs; 100 ml Rapeseed oil; 150 g Raw cane sugar; 200 g Apple sauce (no sugar); 30 g Soy flour; 300 g Wheat flour Type 1050; 0.5 packet Baking powder; 100 ml Buttermilk; 1 l Milk (3.5% fat); 2 packets Vanilla pudding powder; 400 g Sour cream; 2 cans Peaches (420 g each); 2 packets clear glaze

338 kcal · 30 min · 4 servings

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Ingredients

3 Eggs
100 ml Rapeseed oil
150 g Raw cane sugar
200 g Apple sauce (no sugar)
30 g Soy flour
300 g Wheat flour Type 1050
0.5 packet Baking powder
100 ml Buttermilk
1 l Milk (3.5% fat)
2 packets Vanilla pudding powder
400 g Sour cream
2 cans Peaches (420 g each)
2 packets clear glaze

Instructions

1. Put eggs, oil, 100 g raw cane sugar, apple puree, and soy flour into a large mixing bowl.
2. Beat the ingredients with a hand mixer until the sugar is completely dissolved.
3. Mix flour and baking powder in a separate bowl.
4. Sift the flour mixture over the apple puree mixture.
5. Pour in the buttermilk and stir everything into a smooth batter.
6. If the batter seems too runny, stir in 1–2 tablespoons of flour.
7. Pour the batter into a baking pan, greasing it if necessary.
8. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
9. Bake the cake base for about 15 minutes.
10. Remove the cake and let it cool down completely.
11. Set aside 200 ml of milk and whisk it with the remaining sugar and pudding powder.
12. Bring the remaining milk to a boil.
13. Remove the milk from the heat and stir in the prepared pudding mixture.
14. Let the pudding mixture thicken to a creamy consistency on the stove for about 5 minutes, stirring occasionally.
15. Let the pudding cool down, stirring occasionally.
16. Stir the sour cream into the cooled pudding.
17. Spread the cream evenly over the cooled cake base.
18. Drain the peaches.
19. Place the peaches on the cream with the rounded side facing up.
20. Preheat the oven again to 200 °C (convection 180 °C or gas mark 3).
21. Bake the cake for another 10 minutes.
22. Remove the cake and let it cool.
23. Prepare the cake glaze according to the package instructions.
24. Pour the glaze over the cake.
25. Let the glaze set.
26. Serve the cake.

Nutrition per serving

kcal: 338
Protein: 8 g · Fett/Fat: 17 g · Carbs: 38 g