Covered nectarine cake

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 15
  • 300 g Flour
  • 1 package Dry yeast
  • 200 g Sugar
  • 2 packages Vanillin sugar
  • 1 egg (size M)
  • 150 g Fresh cream
  • 125 g Butter
  • 1/2 Bottle of baking oil "lemon
  • 1 kg Nectarines
  • 150 ml Peach nectar or multivitamin juice
  • 2 TABLESPOONS Lemon juice
  • 50 g Cornstarch
  • 4-5 Tbsp Pepino Peach (peach liqueur)
  • 3 TABLESPOONS Breadcrumbs
  • 100 g Almond slivers
  • 2 TABLESPOONS Sugar crystals
  • 1-2 TEASPOONS Icing sugar
  • 7-10 Tbsp Melissa
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Mix 200 g flour and dry yeast in a bowl. Add 25 g sugar, 1 packet of vanillin sugar, egg and crème fraîche. Knead with the dough hooks of the hand mixer for 2-3 minutes to a smooth yeast dough.

  2. 2

    Cover and leave to rise in a warm place for 30-45 minutes. Knead the remaining flour, 25 g sugar, 50 g soft butter, lemon baking oil and approx. 1 tablespoon ice water to a smooth shortcrust pastry. Wrap in foil and put in a cool place.

  3. 3

    Wash and halve the nectarines and remove the stone. Quarter the nectarines and cut into thin slices. Boil up the nectarines, 100 g sugar, 100 ml peach nectar and lemon juice. Stir starch, remaining nectar and peach liqueur until smooth.

  4. 4

    Add to the nectarines while stirring, bring to the boil again briefly and allow the filling to cool slightly. Knead the short pastry and yeast dough well together on a floured work surface. Roll out a good half of the twin dough on a greased glass baking tray (33 x 27 cm size).

  5. 5

    Cover and let it rest for another 15 minutes. Sprinkle the dough with breadcrumbs and spread the compote on top. Roll out the remaining dough to the size of the tray, place it over the filling and press the edges of the dough well together.

  6. 6

    Melt the rest of the butter, sugar and vanilla sugar in a pot and stir in the almonds. Spread the mixture on the cake with a tablespoon. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes.

  7. 7

    Let the cake cool down, sprinkle with coarse and icing sugar and cut into about 15 pieces. Decorate with melissa and serve with whipped cream.

Nutrition Facts

KCAL
330 kcal
CARBS
44 g
FATS
14 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes