Gâteau à la meringue d'Aranca

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø; approx. 8 cm high). Separate the eggs. Mix 100 g butter, 100 g sugar and 1 pinch of salt until creamy. Stir in the egg yolks one by one. Mix flour and baking powder, alternating with 6 tablespoons of milk and stir in briefly. Spread into the form

2. 2

   Beat the egg white and 1 pinch of salt until stiff. While continuing to beat, add 200 g sugar. Spread on the dough, leaving about 2 cm free at the edges. Sprinkle with almonds. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 30 minutes (cover after approx. 20 minutes if necessary). Let them cool down

3. 3

   Cut the cake base in half horizontally. Close the cake ring around the lower cake base. Wash, halve and stone the nectarines and cut into fine slices. Pour 300 ml milk into a tall mixing bowl. Add the cream powder at once and stir briefly with the hand mixer on the lowest setting. Then beat at highest setting for approx. 3 minutes until foamy

4. 4

   Spread half of the cream, nectarines and the rest of the cream on the lower cake base one after the other. Place the 2nd base on top. Chill for at least 1 hour. Decorate with mint and icing sugar