Peach plate cake with rosemary and vanilla cream

Name: peach plate cake with rosemary and vanilla cream
Total time: 25 min
Yield: 15
Ingredients: 325 gram butter; 2 business suit apple pie mix; 2 egg; flour; 100 gram almond shavings; 1 kilogram peach; 100 gram raisins; 1 pot apricot jam; 1 pot orange mango marmalade; 1 tablespoon fresh rosemary; 2 tablespoon rum; 75 gram sugar; 200 gram mascarpone for the vanilla cream; 100 milliliters vanilla custard for the vanilla cream

Ingredients

325 gram butter
2 business suit apple pie mix
2 egg
Flour
100 gram almond shavings
1 kilogram peach
100 gram raisins

1 pot apricot jam
1 pot orange mango marmalade
1 tablespoon fresh rosemary
2 tablespoon rum
75 gram sugar
200 gram mascarpone for the vanilla cream
100 milliliters vanilla custard for the vanilla cream

Directions

Preheat the oven to 160 ° C. Stir the butter gently. Add the apple pie mix and eggs and knead into a smooth dough.
Sprinkle the worktop with flour and roll out the dough. Line the bottom and edge of the baking tray with it. Sprinkle with half of the almonds and spread the peaches over it.
Heat the raisins, jam, rosemary and rum without cooking. Spread the jam mixture over the peaches.
Sprinkle with the remaining almonds and the sugar and fry the cake in the middle of the oven in 30-35 minutes until golden brown and done.
Mix the mascarpone with the vanilla custard. Serve the cake lukewarm with the vanilla cream.