Separate eggs. Beat the egg white until stiff and add 125 g sugar. Fold the egg yolk into the beaten egg white. Mix starch, flour and baking powder and fold in. Finally, stir in the milk. Spread the mixture on a baking tray lined with baking paper.
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Soak gelatine in cold water. Wash, halve and stone the nectarines. Cut 3 nectarines into small cubes. Mix yoghurt, vanillin sugar and 70 g sugar. Remove the sponge cake from the oven and let it cool down. Squeeze out the gelatine, dissolve and mix with 4 tablespoons of yoghurt. Then stir into the remaining cream and refrigerate for about 15 minutes. Whip the cream until stiff. Grate white chocolate coarsely with a grater. Place a cake frame around the sponge cake.
Remove the sponge cake from the oven and let it cool down. Squeeze out the gelatine, dissolve and mix with 4 tablespoons of yoghurt. Then stir into the remaining cream and refrigerate for about 15 minutes. Whip the cream until stiff. Grate white chocolate coarsely with a grater. Place a cake frame around the sponge cake. As soon as the yoghurt starts to gel, fold in the cream and 2/3 of the chocolate. Pour the cream onto the base, smooth it down and refrigerate for at least 2 hours. Cut the cake into 18 pieces. Cut 1 nectarine into thin slices. Decorate the slices with twisted nectarine slices and white chocolate shavings and pistachios
As soon as the yoghurt starts to gel, fold in the cream and 2/3 of the chocolate. Pour the cream onto the base, smooth it down and refrigerate for at least 2 hours. Cut the cake into 18 pieces. Cut 1 nectarine into thin slices. Decorate the slices with twisted nectarine slices and white chocolate shavings and pistachios
2 hours waiting time