For the covered curd cake, first prepare a dampfl.
For the dampfl, dissolve the yeast in the cream and mix with 3 tablespoons of sugar and half of the flour.
Cover and let rise in a warm place for about 1/2 hour. Then add the remaining ingredients for the dough and knead into a smooth dough.
Let the dough rise for 1/2 hour. Then knead it again and let it rise once more.
Preheat the oven to 180 degrees. In the meantime prepare the filling
For the filling, drain the peach halves well and collect 4 tablespoons of the liquid. Cut the peach halves into cubes.
Mix the curd, sour cream and sugar well. Stir the custard powder in the peach juice until smooth and stir into the curd mixture along with the eggs.
Divide the dough in half and roll out each half to the size of a baking sheet. Place one half on a baking tray lined with baking paper and pull up the dough slightly at the edge.
Spread the curd filling on top. Leave about 2 cm of the dough free at the edge. Spread the peach cubes on the filling.
Cover the filling with the second half of the dough and close the edges well.
Let the dough rise again for about 1/2 hour in a warm place and then prick the surface several times with a fork.
Bake the covered curd cake for about 30 minutes.
Preparation Tip:
This curd cake is deliciously juicy. Alternatively to canned peaches, this cake also tastes good with apples. As juice you simply use apple juice. So the cake is also less sweet.
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