Flash Sheet Cake

Strain peaches well and cut in half (or wash and cut other fruit if necessary).

Grease a baking tray (approx. 35 x 40 cm) and dust with flour or cover with baking paper.

Cream sugar, butter, vanilla sugar, lemon juice and zest and 1 pinch of salt with the whisk of the hand mixer. Gently fold in eggs one at a time. Mix together cornstarch, flour, ground almond kernels and baking powder until well blended.

Pour batter onto baking sheet. Place peaches on top and sprinkle with almond slivers (or flaked almonds).

Bake in the preheated oven at 175 °C (convection oven 150 °C or gas mark 2) for 30-35 minutes.

In the meantime, mix the powdered sugar, lemon juice and 1 tablespoon of hot tap water until smooth. Immediately coat the finished cake with the icing. Alternatively, simply sprinkle with powdered sugar and decorate with almond flakes.

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