Nectarine cake with sponge fingers

Arlie Wyatt
very easy
4.5 4
30 mins
30 mins


Servings: 15
  • 13 Ladyfingers (à approx. 8 g)
  • 2 Nectarines (approx. 125 g each)
  • 4 sheets white gelatine
  • 375 g Low-fat curd
  • 175 g Double cream cheese
  • 50 g Sugar
  • 1 package Vanillin sugar
  • 200 g Whipped cream
  • 50 ml Nectarine nectar
  • 1 1/2 TABLESPOONS Icing sugar
  • 7-10 Tbsp Nectarine slices
  • 7-10 Tbsp Cling film


  1. 1

    Rinse a box mould (11 x 25.5 cm; 1.6 l capacity) with cold water and line it with foil. Place 6 lady fingers as a base in the mould.

  2. 2

    Wash and halve the nectarines, remove from the stone and cut into slices. Soak gelatine in cold water. Mix curd, cream cheese, sugar and vanillin sugar. Whip cream until stiff.

  3. 3

    Express gelatine. Warm the nectar in a small pot at low heat. Dissolve the gelatine in it and remove from the hotplate. Pour slowly into the curd mixture while stirring. Fold in portions of cream.

  4. 4

    Spread about half of the cream on the sponge finger layer, smooth it down. Spread the nectarines evenly on top. Carefully add the rest of the cream, smooth it down. Cut a sponge finger almost 11 cm long.

  5. 5

    Place 6 sponge fingers side by side lengthwise close together. Place the shortened sponge cake crosswise at the end. Press the sponge cake carefully.

  6. 6

    Cover and leave to cool overnight. Turn out of the mould directly onto a plate. Remove the foil. Dust with icing sugar. Decorate with nectarine wedges if desired.

Nutrition Facts

140 kcal
12 g
8 g
5 g