Peach and Pot Pie

A great cake recipe for any occasion:

(*) For a cake springform pan of 26 cm ø, mix flour, powdered sugar and salt. Add butter in flakes.

Grate everything ‘crumbly’ with your fingers. Mix egg and cream, add and knead quickly to a smooth dough. Leave to cool for at least an hour.

Roll out half of the dough on the bottom of the cake springform pan. Place sides of mold on top. Shape remaining dough into long rolls, place as rim and pull up.

Mix curd, sugar, butter, egg yolks, cornflour and juice of one lemon. Stir in the snow.

Spread curd mixture on the dough base form. Place the peach halves on top, cut side down. Heat the apricot jam and pass through a sieve. Brush the peaches with it.

Meanwhile, bake the pot pie in the oven heated to 180 degrees for about seventy minutes.

Remove from the oven, loosen the edge of the pan and brush the surface of the cake with the remaining jam.

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