Shortcrust pastry with pudding and peaches

4. Adding the filling:

1. Pour the still warm pudding onto the baked base and spread evenly.
2. Arrange peeled peach slices on top of the pudding. If using canned peaches, drain the syrup before serving.

5. Preparing the top:

1. Beat the egg whites with a pinch of salt until stiff.
2. Prepare the crumble topping from the smaller part of the dough by rubbing it between your fingers.
3. Gently mix the crumble with the egg white foam and spread this mixture evenly over the peaches.

6. Baking:

1. Place the cake in an oven preheated to 170°C (convection) and bake for about 30 minutes, until the top is golden brown.

Some tips:

• If you like, you can add a teaspoon of vanilla or almond extract to the pudding for a deeper flavor.
• It’s best to knead shortcrust pastry quickly – this way it will remain delicate and not lose its crunchiness.
• If you use canned peaches, save some of the syrup – you can use it as a cake topping after baking.

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