A simple but delicious cake recipe:
(1) cake springform pan of 22-24 cm ø Cover the bottom of the cake springform pan with a parchment paper and place the edge of the pan on top. Butter the paper and the edge of the mold well.
Dip the peaches briefly in hot water, remove, cool and remove the skin. Cut the fruit in half, remove the pits and finely slice.
Decoratively spread the bottom of the mold with peach slices. Set the remaining fruit aside.
Beat the eggs with the sugar, vanilla sugar, melted butter, milk, flour, and baking powder until smooth, but do not beat. Stir in the remaining peaches and fill the amount exactly into the pan.
Meanwhile, bake the peach pie on the spot in the oven heated to 180 °C on the second rack from the bottom for about forty-five minutes until golden.
Take out, turn out onto a cake plate and remove the parchment paper.
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