How to make peach Bundt cake with jam

• Cream the butter with sugar until fluffy - until the butter becomes almost white - this may take about 10 minutes.
  150 g butter, 150 g sugar
• Meanwhile, sift the flour together with baking powder.
  350 g wheat flour - all-purpose, 2 teaspoons baking powder
• Add Stovit peach jam to the dough and mix briefly.
  0.5 jar jam
• Add one egg yolk at a time to the creamed butter, and after each, add a tablespoon of flour - mix briefly.
  4 egg yolks
• Add flour to the dough alternately with milk - do not mix for too long - just until the ingredients are combined.
  120 ml milk
• Beat the egg whites until stiff with a pinch of salt.
  4 egg whites
• Add the egg whites to the dough and mix very gently.
• Grease a Bundt cake pan with butter and sprinkle with breadcrumbs.
• Transfer the dough to the pan and smooth the surface.
• Bake the peach Bundt cake in an oven preheated to 170 degrees Celsius (convection mode) for about 50 minutes - until a dry skewer comes out clean.
• After baking, carefully remove from the pan and set aside to cool.
• Mix the powdered sugar for the glaze with milk and pour the glaze over the Bundt cake.
  150 g powdered sugar, 3-4 tablespoons milk