Creamy Peach Pie
Ingredients
Butter for the Springform
150 ml full yogurt
2 eggs
150 ml oil
2 tablespoons lemon juice
150 gram sugar
4 sachets vanilla sugar
Salt
200 gram flour
1/2 Packet Baking powder
2 tins of peaches (410 grams each)
1 tablespoon almond shinion
750 ml Whipped cream
3 bags of whipped cream firmer
Powdered sugar
Instructions
Grease a spring shape of (26 cm)
Pour the yogurt into a batter bowl.
Add the eggs, oil, lemon juice, sugar, 1 sachet of vanilla sugar and a pinch Salt to the yogurt.
Mix the whole with the mixer.
Mix the flour and baking powder, add the mixture into small
Quantities to the yoghurt mixture and stir thoroughly.
Iron the dough evenly in the springform.
Bake the cake base for about 25 minutes in a preheated oven.
(Electric: 175 degrees) (Hot air: 150 degrees) (Gas mode 2)
Allow the floor to cool properly.
Let the peaches drain and cut into small pieces.
Grate the almond Shor without butter.
Cut 1/3 off the top of the pie bottom and crumble this part.
Beat the whipped cream stiff and gradually add 3 sachets of vanilla sugar and the cream firmer.
Add the pieces of peach, to 1 tablespoon after, to the whipped cream.
Iron the whipped dome shaped on the cake base. Sprinkle the whole with the Crumpled pie base and almond shis.
Put the cake away for about 1 hour.
Decorate the cake with the rest of the peaches and the icing sugar.
Butter for the Springform
150 ml full yogurt
2 eggs
150 ml oil
2 tablespoons lemon juice
150 gram sugar
4 sachets vanilla sugar
Salt
200 gram flour
1/2 Packet Baking powder
2 tins of peaches (410 grams each)
1 tablespoon almond shinion
750 ml Whipped cream
3 bags of whipped cream firmer
Powdered sugar
Grease a spring shape of (26 cm)
Pour the yogurt into a batter bowl.
Add the eggs, oil, lemon juice, sugar, 1 sachet of vanilla sugar and a pinch Salt to the yogurt.
Mix the whole with the mixer.
Mix the flour and baking powder, add the mixture into small
Quantities to the yoghurt mixture and stir thoroughly.
Iron the dough evenly in the springform.
Bake the cake base for about 25 minutes in a preheated oven.
(Electric: 175 degrees) (Hot air: 150 degrees) (Gas mode 2)
Allow the floor to cool properly.
Let the peaches drain and cut into small pieces.
Grate the almond Shor without butter.
Cut 1/3 off the top of the pie bottom and crumble this part.
Beat the whipped cream stiff and gradually add 3 sachets of vanilla sugar and the cream firmer.
Add the pieces of peach, to 1 tablespoon after, to the whipped cream.
Iron the whipped dome shaped on the cake base. Sprinkle the whole with the Crumpled pie base and almond shis.
Put the cake away for about 1 hour.
Decorate the cake with the rest of the peaches and the icing sugar.