Peach cake

1 serving


From flour, butter, sugar and 1 egg yolk, knead the shortbread dough, put it in a cake tin, greased with oil and sprinkled with flour, and bake until half cooked. Put the semi-finished dough in the cold and, when it has cooled completely, put it back in the tin with tall, greased oil and floured walls. Coat the dough with peach peaches, sprinkle them with chopped almonds with sugar and pour over the biscuit dough. Bake the cake prepared in this way at an average temperature. In winter, peaches can be replaced with a juicy variety of apples.