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350 g ribbon noodles
6 peaches
2 sachets vanilla sugar
1 teaspoon cinnamon
breadcrumbs
butter
2 cups yghurt
4 eggs
2 tablespoons sugar
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Bring water to a boil, add salt and cook noodles al dente.
Wash and pit 6 peaches and cut into small cubes.
Mix 2 cups yoghurt with 4 eggs, 2 tablespoons sugar and 2 sachets vanilla sugar together with cinnamon and stir.
Drain pasta, add peach cubes, yoghurt-egg mixture, stir and fill in a buttered casserole. Sprinkle with breadcrumbs and top it off with cold butter flakes. Preheat oven, bake at 200° C until surface is crispy (approx. 20 minutes).