Covered nectarine cake

Name: Covered nectarine cake
Cook time: 2 h
Total time: 2 h
Yield: 24
Ingredients: 625 g + some flour; 2 packets (7 g each) Dry yeast; 180 g butter, 300 ml milk; 1 egg , 275 g sugar (Gr. M); 2 packages Vanillin sugar; 1 pinch Salt; 1,5 kg (à 850 ml) fresh nectarines + 1/4 l peach nectar or 3 tins of peaches; 6-7 TABLESPOONS Apricot brandy or apricot liqueur; 75 g Cornstarch; 3 TABLESPOONS Lemon juice; 7-10 Tbsp fat & flour; 4 TABLESPOONS Breadcrumbs; 150 g Almond slivers; 3 TABLESPOONS Sugar crystals; 7-10 Tbsp Icing sugar

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 24

625 g + some flour
2 packets (7 g each) Dry yeast
180 g butter, 300 ml milk
1 egg , 275 g sugar (Gr. M)
2 packages Vanillin sugar
1 pinch Salt
1,5 kg (à 850 ml) fresh nectarines + 1/4 l peach nectar or 3 tins of peaches
6-7 TABLESPOONS Apricot brandy or apricot liqueur
75 g Cornstarch
3 TABLESPOONS Lemon juice
7-10 Tbsp fat & flour
4 TABLESPOONS Breadcrumbs
150 g Almond slivers
3 TABLESPOONS Sugar crystals
7-10 Tbsp Icing sugar

Directions

1
Mix 625 g flour and yeast. Melt 80 g butter. Add milk and warm up lukewarm. Add egg, 100 g sugar, 1 vanillin sugar and salt to the flour mixture and knead until smooth. Cover and leave to rise in a warm place for about 30 minutes
2
Wash the nectarines, stone them, quarter them and cut them into thin slices. Mix the brandy, 150 ml nectar and starch. Bring nectarines, 100 g sugar, lemon juice and 100 ml nectar to the boil. Stir in the starch and bring to the boil again briefly. Cool down for about 20 minutes
3
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Knead a good half of the dough on a little flour, dust with flour. Roll out on the fat pan, pressing up the edges a little. Cover the pan and let it rise for about 15 minutes.
4
Sprinkle breadcrumbs on the dough plate. Spread nectarine compote on top. Knead the rest of the dough on a little flour and roll out to the size of the fat pan. Place on the compote and press down at the edge. Leave to rise for about 15 minutes.
5
Melt 100 g butter. Stir in 75 g sugar, 1 vanillin sugar and almonds. Leave to cool for about 5 minutes. Spread on the cake. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 25 minutes. Cool down. Decorate with coarse and icing sugar. Serve with vanilla cream
6
If you use canned peaches for this cake, you can use the drained peach juice instead of additional nectar