Peach tray bake

Ingredients

• 1 kg peaches
• 4 tablespoons breadcrumbs
• 500 g flour
• 1 packet baking powder (10 g)
• 10 eggs
• 400 g sugar
• 2 packets vanilla sugar (16 g)
• 200 g Rama margarine
• 150 ml sour cream
• 1/8 teaspoon salt
• 1 lemon (grated zest)
• 30 g powdered sugar

Preparation

1. Wash the peaches, leave them to drain and cut them into slices. Toss them with the breadcrumbs. 2. Mix the flour with the baking powder. Melt the margarine over low heat for 2-3 minutes, then leave it to cool for 15 minutes. Preheat the oven to 180°C, about 10 minutes. 3. Separate the eggs. Beat the yolks with 300 g sugar and the vanilla sugar until creamy, then gradually add the cooled margarine and sour cream. Fold in the flour and baking powder mixture and the grated lemon zest. 4. Beat the egg whites with the salt until stiff. Gradually add the 200 g sugar and beat until it dissolves, then fold the egg whites into the yolk mixture with a spatula, lifting from the bottom up. 5. Line a 45 × 35 cm pan with baking paper. Pour in the batter, level it and arrange the peaches on top. 6. Bake for 45 minutes at 180°C, until the edges are lightly browned and a toothpick inserted into the batter comes out clean. Dust with powdered sugar and cut once cooled.