Nectarine amretto cake

Ingredients

Directions

1. 1

   Line a springform pan (26 cm Ø) at the bottom with baking paper. Fill Amarettini, up to about 16 pieces, into a freezer bag and crumble them with a dough roll. Separate the eggs. Beat the egg whites and 3 tbsp. cold water until stiff, adding 100 g sugar and vanillin sugar. Beat the egg yolks separately into the mixture. Sift the flour, starch and baking powder into the egg yolk and fold in the amarettine crumbs.

2. 2

   Paint into the mould. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 30 minutes. Let them cool down

3. 3

   Cut the sponge cake 1x horizontally. Sprinkle both bases with liqueur. Wash, halve and stone 5 nectarines. Dice 3 nectarine halves

4. 4

   Soak the gelatine in cold water. Puree the rest of the nectarine halves, 3 tbsp. sugar and lemon juice. Strain 3-4 tbsp nectarine puree through a sieve and fill into a freezer bag. Squeeze the gelatine and dissolve at low heat. Stir in 3 tbsp. nectarine puree, then stir into the remaining puree. Chill the nectarine puree until it begins to gel

5. 5

   Place the rim of the cake tin or a cake ring around a cake base. Whip 250 g cream until stiff. Fold cream first, then nectarine cubes into the puree. Spread on the cake base. Place the 2nd cake base on top. Chill the cake for about 4 hours

6. 6

   Whip 350 g cream until stiff, pouring in 1 tbsp. sugar. Spread the cake with half the cream. Cut off a corner of the freezer bag and decorate the cake with fruit puree strips. Wash the remaining nectarine, halve, stone and cut into slices. Decorate the cake with cream, nectarine slices and the remaining Amarettini