Egg royal and nectarine compote
easy
90 mins
90 mins
Ingredients
- 1/2 cube (20 g) Yeast
- 1/8 l Milk
- 3 TABLESPOONS Sugar
- 250 g Flour
- 40 g Butter or margarine
- 1 pinch Salt
- 4 Eggs (size M)
- 750 g Nectarines
- 1/4 l Plum juice
- 1 - 2 TABLESPOONS Cornstarch
- 150 g Plum jam
- 6 Egg yolk (size M)
- 2 (200 g each) Cup of whipped cream
- 3 TABLESPOONS Icing sugar
- 2 TABLESPOONS Cognac
- 7-10 Tbsp Mint leaves
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Stir yeast, some lukewarm milk and some sugar in a cup until smooth. Put the rest of the flour, fat, salt, 1 egg and the remaining milk into a mixing bowl and work into a smooth dough using the dough hooks of the hand mixer.
- 2
Cover and leave to rise in a warm place for 20 minutes. Wash and halve the nectarines, remove the stone and cut the fruit halves into slices. Bring plum juice and 1/4 litre water to the boil. Whisk cornflour and some cold water, stir into the plum juice and bring to the boil briefly.
- 3
Leave the nectarine slices to soak for about 5 minutes at low heat. Let the compote cool down. Knead the yeast dough once again and press it into a greased casserole dish (25 x 35 cm) with moistened hands.
- 4
Pull the dough up along the edge of the mould. Spread plum puree on the bottom. Whisk remaining eggs, egg yolks, cream, 2 tablespoons icing sugar and cognac. Pour the egg cream into the mould. Bake Royal in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 50 minutes.
- 5
Dust with remaining icing sugar and decorate with mint leaves. Add extra nectarine compote and sprinkle with mint leaves. Serve the nectarine compote separately.
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