Add the butter in pieces to the flour form and knead until crumbs are formed. Knead in salt, honey and sour cream or crème fraiche. Knead a cake springform pan (26cm) with the dough, raise the edge, sprinkle with the hazelnuts, press smooth and pre-bake in the heated oven at 200 °C / convection oven 160 °C for 20 minutes. After baking, press the edge up and the bottom down one more time.
Mix well the ingredients for the topping except the peaches and the hazelnuts.
Drain the peaches and cut them into slices. Pour the sour cream or crème fraiche yogurt on the base, sprinkle the hazelnuts on top and spread the peaches evenly on top.
Bake at 200 degrees / convection oven 160 degrees for half an hour.
Tip: Use creamy natural yogurt for an even finer result!
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