Nectarine cake with sponge fingers

Name: Nectarine cake with sponge fingers
Cook time: 30 min
Total time: 30 min
Yield: 15
Ingredients: 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

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

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

Directions

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
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
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
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
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
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.