For the dough, mix all ingredients in a wide bowl and stir until smooth and liquid. Grease and lightly flour a baking tray and pour the dough onto it. Bake the dough for about 20 to 25 min at 160 °C hot air.
After cooling, drain the peaches for the topping and cut them into pieces. Whip the cream with cream stiffener and 3 packets of vanilla sugar until stiff. In another baking bowl, mix the sour cream or crème fraiche with the remaining 2 packets of vanilla sugar until smooth and stir in the chopped peaches well. Finally, stir in the whipped cream and spread the amount on the sponge mixture base.
Leave the cake to cool for at least 2 hours. Mix sugar and cinnamon and sprinkle over the cake just before serving.
Tip: The cake can also be cooked well a day in advance.
To garnish, sprinkle the serving plate with sugar and cinnamon and perhaps cut fresh peaches or extra canned peach halves into wedges and place next to the pie pieces.
October to April 14: Mon – Fri from 5 p.m., Sat from 11 a.m., Sun and holidays from 10 a.m., otherwise by appointment.
Directions: From direction A 2: Exit Gütersloh, Verl. Through Verl to Kaunitz, in Kaunitz before the church left, when the speed limit (70 km) is lifted, after 30 m left (sign).
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