Peach Crumble Cake (With Puff Pastry Base)

For the peach crumble pie, measure or weigh out all the necessary ingredients and prepare. Let puff pastry rest at room temperature for 10 minutes. Drain the peaches in a sieve, let them drain and cut them in half. Finely grate the slightly cool marzipan with a kitchen grater. Mix the flour and sugar in a separate large bowl and then knead with the grated marzipan crumbs. Remove the puff pastry from the package and place it with the paper on a baking sheet. Then brush the long sides of the puff pastry with cold water and then fold this edge in about 3 cm towards the center. Now preheat the oven for 10 minutes to 160°C degrees convection (or 180° degrees electric). Brush the currant jam thinly onto the puff pastry – leaving out the folded edge. Then place the peach pieces – piece by piece – on the jam-brushed pastry. Cover the cake completely with the marzipan/flour/sugar crumble and bake on the middle rack for about 25 minutes. Then remove the peach crumble cake from the oven on the tray and finally sprinkle with a little powdered sugar. Good luck!

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