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🍰 Juicy Peach and Blueberry Yeast Cake

377 kcal · 30 min · 4 servings

Ingredients

• milk 250 ml
• yeast, fresh 0.5 pcs
• sugar 100 g
• butter 1 tbsp
• salt pinch
• eggs 2 pcs
• wheat flour, type 405 300 g
• peaches 8 pcs
• blueberries, fresh 400 g
• oranges 1 pcs
• sour cream 500 ml
• vanilla pudding powder 65 g

Instructions

1. 1. Warm the milk in a pot over medium heat for about 1 minute.
2. 2. Crumble the yeast into the lukewarm milk and stir with 1 tablespoon of sugar until dissolved.
3. 3. Let the yeast mixture rest covered in the pot for about 10 minutes.
4. 4. Place the yeast milk in a bowl and add 50 g of sugar, butter, salt, 1 egg, and flour.
5. 5. Knead the ingredients into a smooth dough.
6. 6. Let the dough rise covered for about 1 hour.
7. 7. Score the peaches with a knife and pour hot water over them.
8. 8. Peel the skin off the peaches.
9. 9. Halve the fruit and remove the pits.
10. 10. Rinse the blueberries thoroughly and let them drain.
11. 11. Cut an orange in half and squeeze out the juice.
12. 12. Preheat the oven to 180 °C (top/bottom heat).
13. 13. Roll out the dough on a floured surface into a rectangle.
14. 14. Place the dough on a baking sheet lined with parchment paper.
15. 15. Let the dough rise for another 10 minutes.
16. 16. Mix orange juice, sour cream, pudding powder, the remaining sugar, and the egg in a bowl.
17. 17. Spread the cream evenly over the yeast dough.
18. 18. Leave a border of about 1–2 cm all around.
19. 19. Place the peach halves cut side up into the cream.
20. 20. Scatter the blueberries evenly over the cake.
21. 21. Bake the cake in the oven for about 25 minutes.
22. 22. Serve the cake warm.

Nutrition per serving

• kcal: 377
• Protein: 10 g · Fett/Fat: 16 g · Carbs: 52 g