Poppyseed Peach Cake
Kochutensilien
- Tartethin 20cm
Zutaten
Cake base:
- 150 g flour/spelt flour
- 50 g poppy seed
- 50 g sugar/cane sugar
- 90 g margerine
- 22,5 ml cold water
- 1 pinch salt
- 1/2 tsp cinnamon
Filling:
- 250 g cherries
- 2 tbsp cane sugar
- 1 pkg vanilla sugar
- 2 tbsp anaretto or lemon juice
- 100 ml water
- 1/2 pc lime
Topping:
- 200 ml ( vegan ) cream
- 1/2 tsp vanilla Powder
- 1 tbsp sugar
- 4-5 pc nectarines
Anleitungen
Cake base
- Mix the grated poppy seeds, flour, sugar, salt and the spices in a large bowl.
- Cut the cold margarine into pieces and knead into the dry ingredients with your hands and the water.
- Then wrap the dough with cling film and let it rest in the refrigerator for at least half an hour.
- While the dough is in the refrigerator, you can grease the tart pan with margarine and prepare the filling.
Filling:
- Heat the pitted cherries with all the ingredients in a small saucepan.
- After about 8 minutes, puree finely with a hand blender and let cool briefly. Of course, you can also use ready-made jam.
Cake base:
- Now roll out the dough in the size of a tart base and press it into the form while working up the edges.
- Prick with a fork and bake in a preheated oven at 180 degrees for about 25 minutes.
- After the baking time, let the cake cool completely.
- Remove from the cake tin and spread with the cherry jam.
- Whip the cream with the sugar and vanilla until stiff and spread it on the jam.
- Finally, spread the finely sliced nectarines in a circle on top of the cream