Ingredients:
250 g butter at room temperature
250 g sugar 4 eggs 75 ml rum
a pinch of salt 350 g flour 100 g corn starch
4 tablespoons milk 1 package yeast (bread angels)
2 fresh peaches or pears in syrup and 2 (but also apples or berries)
the butter until creamy, add sugar, rum, eggs and salt.
Mix the flour by spoonfuls Sift and mix with cornstarch, add milk. Combine the yeast
finally sieved.
Put the dough into a rectangular mold with high sides and line the bottom with parchment paper.
Spread paste on the surface of the fruit cut in slices. Here is the photo in
variant with wild berries.
Bake at 170-190 degrees for 45-50 minutes.
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