A cake recipe for all foodies:
(*) Cake springform pan of 22-24 cm ø Cover the bottom of the cake springform pan with a parchment paper. Place the edge of the mold on top. Butter the paper and the rim well. Preheat the oven to 180 °C.
Dip the peaches briefly in hot water, cool and remove the skin. Cut the fruit in half, remove the stone and cut the halves into slices. Decorate the bottom of the mold with the slices. Cut the remaining slices into cubes and set aside.
Mix sugar, vanilla sugar, eggs, liquid milk, flour, butter and baking powder one by one until smooth, but do not beat. Carefully fill into the mold. Spread the peach cubes evenly over the top.
Meanwhile, bake the peach pie in the oven at 180 °C on the second rack from the bottom for forty-five to fifty minutes until golden brown. Remove, loosen the edge of the pan, turn the cake out onto a cake plate and remove the parchment paper.
Tip: This very moist cake will keep fresh for a good 2 days wrapped in foil at room temperature.
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