Peach Pie

For a peach pie, two cakes are baked and buttercream is prepared. Canned peaches are used for the layer of the pie.

Ingredients

• Canned peaches (drained, cut into slices) - 8 peaches
• Butter (room temperature) - 250 g
• Large eggs - 4 pcs.
• Milk - 1.5 tbsp. l.
• Flour - 250 g
• Powdered sugar
• Sugar - 250 g
• Vanilla extract - 1 tsp
• Baking powder - 2 tsp
• Raspberry jam - 90 g
• Butter for greasing molds
• For cream:
• Whipping cream - 180 g
• Powdered sugar - 2 tbsp. l.
• Vanilla extract - 0.5 tsp

Directions

1. Turn on the oven to preheat to 180 degrees. Grease round 20 cm springform pans with oil and line with parchment paper.
2. Beat with a mixer 250 g of butter with sugar and vanilla extract until fluffy.
3. Gradually add eggs, beating well after each.
4. Continuing to beat at low speed, add flour with baking powder and milk to the butter mixture.
5. Pour the dough into the prepared molds.
6. Place the molds in the preheated oven, bake for about 25 minutes, until a clean wooden stick is punctured.
7. Leave the finished cakes to cool in the molds at room temperature for 10 minutes, then remove the molds, remove the parchment, and leave the cakes on the wire rack until completely cooled.
8. Meanwhile, prepare the cream. Whip cream with powdered sugar and vanilla extract until fluffy and stable.
9. If necessary, cut off the swollen top of one cake. Put this cake cut side up, grease with jam. Put the peaches on top, apply cream on them, cover with a second cake layer on top and sprinkle the peach pie with powdered sugar.