Nectarine biscuit cake

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 3 Eggs (size M)
  • 1 pinch Salt
  • 100 g + 2 tablespoons sugar
  • 75 g Flour
  • 25 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 50 g crushed almonds
  • 400 ml Milk
  • 1 pack of Pudding powder "Vanilla Flavor"
  • 2-3 (approx. 375 g) Nectarines
  • 50 g Blueberries
  • 2-3 TABLESPOONS Apple Jelly
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Separate eggs. Beat the egg whites, salt and 3 tbsp. cold water until stiff, adding 100 g sugar. Fold the egg yolks into the beaten egg white. Mix flour, starch and baking powder and sieve over the mixture.

  2. 2

    Fold in with the almonds.

  3. 3

    Pour the mixture into a well greased and flour-spread fruit base mould (approx. 27 cm Ø) and smooth it down. Bake the sponge cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.

  4. 4

    Remove the sponge cake from the oven, let it cool down for about 5 minutes and carefully remove it from the mould. Let the cake base cool down on a cake rack.

  5. 5

    Bring 350 ml milk and 2 tablespoons of sugar to the boil. Stir 50 ml milk and pudding powder until smooth and stir into the milk. Simmer for about 1 minute while stirring, then remove from the heat. Let the pudding cool down for about 10 minutes while stirring occasionally.

  6. 6

    Wash and halve the nectarines and remove the stone. Cut the nectarine halves into very thin slices. Put the pudding on the cake base and smooth it down. Arrange the nectarines overlapping like flowers.

  7. 7

    Chill for about 1 hour.

  8. 8

    Wash and sort blueberries. Heat the jelly in a small pot until it is liquid. Spread the jelly on the nectarines. Spread blueberries on the cake, dust with icing sugar if necessary.

Nutrition Facts

KCAL
170 kcal
CARBS
27 g
FATS
5 g
PROTEINS
5 g