Peach Pot Pie

For the peach pot pie, separate the eggs. Mix butter with yolks, sugar, curd cheese, baking powder, vanilla sugar and vanilla custard powder well. Beat egg whites with a pinch of salt until stiff and fold in.

Drain the peaches well, cut into small pieces and stir into the curd mixture. Grease a cake tin with butter and sprinkle with flour, fill in the dough and bake in a preheated oven at 180 °C for 60 – 70 minutes.

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