Covered nectarine cake from the tray

Name: Covered nectarine cake from the tray
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 200 g Schmand; 1 Egg yolk (size M); 8 Eggs (size M); 330 g Sugar; 10 g Cornstarch; 10 Nectarines; 400 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 400 g Flour; 1 package Baking Powder; 150 ml Milk; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

200 g Schmand
1 Egg yolk (size M)
8 Eggs (size M)
330 g Sugar
10 g Cornstarch
10 Nectarines
400 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
400 g Flour
1 package Baking Powder
150 ml Milk
7-10 Tbsp Fat and flour

Directions

1
Mix sour cream, egg yolk, 2 eggs, 30 g sugar and starch. Wash and halve the nectarines, remove stones. Halve the halves again. Cream fat, 300 g sugar, vanillin sugar and salt with the whisks of the hand mixer. Stir in 6 eggs one after the other. Mix flour and baking powder and stir in alternately with the milk.
2
Spread the cake mixture on the greased and floured fat pan of the oven and smooth it down. Spread nectarine quarters on the dough with the skin side facing upwards and carefully pour the frosting on top. Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Remove the cake from the oven and let it cool down. Whipped cream tastes good with it