Curd Cake with Fruits

A cake recipe for all foodies:

To make the shortbread, first mix all the dough ingredients together using a mixer or food processor, then knead together with your hands until smooth and form into a ball. Place a damp kitchen towel on a work surface to roll out. Place a piece of parchment paper cut to fit a baking sheet on the towel. Using a floured pastry roller, roll out the dough to fit the baking sheet shape on the parchment paper and place the paper on the baking sheet.

For the topping, drain canned peaches (save the juice and use elsewhere), pit fresh peaches and remove the skins. Using a food processor, cream together the eggs, sugar, butter, vanilla sugar, and the juice of the lemon until the sugar is completely dissolved. In another baking bowl, mix the curd with baking powder, vanilla pudding powder as well as the semolina until smooth and then gently fold it into the egg mixture. Spread half of the curd cream evenly on the shortcrust pastry. Preheat the oven to 175 degrees. Cut the peaches into small pieces and spread evenly on the curd cream, pour the rest of the cream over it and bake the cake for about 35 to 40 minutes at 175 degrees (convection oven).

Tip: Instead of peaches, other fruits are also suitable to be baked into the cake, e.g. cherries, apricots or possibly fresh currants.

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