Nectarine Blueberry Slices

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of lukewarm water until stiff. Finally, pour in 100 g sugar while stirring. Beat in the egg yolks one after the other. Add lemon baking oil. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely. Spread the sponge mixture evenly on a baking tray (35x38 cm) lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-14 minutes. Let the finished sponge cake rest on the baking tray for 5 minutes.

2. 2

   Use a knife to remove the sponge cake from the edge, turn it onto a work surface and remove the baking paper. Let the sponge cake cool down and cut it in half crosswise once. Place a rim of aluminium foil folded several times around one half of the sponge cake and support the edges of the foil if necessary. Soak the gelatine in cold water. Wash the nectarines, dab dry, halve and remove the stone. Cut 6 halves into cubes. Cut the remaining halves into slices. Mix nectarine cubes with 2 tablespoons of lemon juice. Brush the slices with 1-2 tablespoons of lemon juice. Mix buttermilk, remaining sugar, vanillin sugar and remaining lemon juice. Squeeze the gelatine, dissolve and stir into the butter mixture. Chill for about 10 minutes. In the meantime whip cream until stiff. When the buttermilk starts to gel, fold in the cream. Remove 300 g buttermilk cream and set aside. Fold the nectarine cubes into the remaining cream and place on the sponge base. Smooth the cream and cover with the second sponge cake base.

3. 3

   Brush the slices with 1-2 tablespoons of lemon juice. Mix buttermilk, remaining sugar, vanillin sugar and remaining lemon juice. Squeeze the gelatine, dissolve and stir into the butter mixture. Chill for about 10 minutes. In the meantime whip cream until stiff. When the buttermilk starts to gel, fold in the cream. Remove 300 g buttermilk cream and set aside. Fold the nectarine cubes into the remaining cream and place on the sponge base. Smooth the cream and cover with the second sponge cake base. Spread with the rest of the cream. Sort the blueberries, wash and drain well. Cover the top layer of cream generously with nectarines and blueberries. Press the fruits a little bit into the cream. Put the cake in a cool place for at least 6 hours. Cut the cake in half lengthwise and cut each strip into approx. 6 slices (preferably with an electric knife). Arrange on a plate decorated with lemon balm. Makes about 12 slices

4. 4

   Spread with the rest of the cream. Sort the blueberries, wash and drain well. Cover the top layer of cream generously with nectarines and blueberries. Press the fruits a little bit into the cream. Put the cake in a cool place for at least 6 hours. Cut the cake in half lengthwise and cut each strip into approx. 6 slices (preferably with an electric knife). Arrange on a plate decorated with lemon balm. Makes about 12 slices

5. 5

   Preparation time approx. 1 hour (without waiting time)