Prepare a baking tin with a diameter of about 23 cm, greased it and flour it well.
On the bottom arrange sliced peaches into thin pieces.
Mix the pastry, beat butter, sugar and eggs until you get a smooth cream. Add vanilla and milk, stir and add the flour, as well as baking powder.
Finally, stir the mixture with sour cream. Pour the mixture into a prepared form and align. Spread blackcurrant, mixed lightly with breadcrumbs.
Put the cake to bake in a moderately heated oven at 356°F (180 °C) for about 35-40 minutes.
You'll know that a currant cake is ready when it starts to get springy under slight pressure. Allow to cool, you can optionally turn it or leave it. Sprinkle with a little powdered sugar when serving.