Peach-Almond Cake

Shortcrust:
200g flour
2 tsp baking soda
60g sugar
1 bag vanilla sugar (8g)
1 egg (only egg yolk)
125 g vegetable fat

Cake pouring:
125ml cream
1 egg
remaining egg withe from the crust
65g sugar
85g ground almond

Toping:
1 can of peaches
50g sliced almonds

Knead all of the ingredients for the shortcrust preferably with your hands and put it in a greased baking pan.
Press the dough up on the sides – I like to use a teaspoon for this – and prick the ground with a fork

Mix everything that is needed for the pouring – except for the egg white –
Fold in the egg withe slightly afterwards.
Pour it on top of the dough.

Place the peaches on top and scatter the almonds.

Let it bake in the oven by 160°C for approx. 50 minutes.

Yummy!!