Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon of yeast
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup of heavy cream of course
1/4 cup milk
1 cup fresh peaches, peeled and diced
1 cup fresh raspberries
1/2 cup powdered sugar
2 tablespoons lemon juice
Fresh raspberries and mint leaves for decorationPreheat the oven to 175°C (350°F). Butter and flour a cake pan.
In a medium bowl, combine the flour, baking powder, baking soda and salt. To put aside.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract.
Add the sour cream and milk to the butter mixture, stirring until well combined. Gradually add the dry ingredients, mixing until well combined.
Gently fold in the diced peaches and raspberries.
Pour the mixture into the previously prepared mold and leave the upper part. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Pour onto the cooled cake.