Nectarine cream slices

Name: Nectarine cream slices
Cook time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 3 Eggs (size M); 195 g Sugar; 40 g Cornstarch; 100 g Flour; 1 1/2 TSP. Baking Powder; 50 ml Milk; 16 sheets Gelatine; 4 Nectarines; 1.5 kg Whole milk yoghurt; 1 package Vanillin sugar; 500 g Whipped cream; 100 g white chocolate; 7-10 Tbsp ground pistachio kernels; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 18

3 Eggs (size M)
195 g Sugar
40 g Cornstarch
100 g Flour
1 1/2 TSP. Baking Powder
50 ml Milk
16 sheets Gelatine
4 Nectarines
1.5 kg Whole milk yoghurt
1 package Vanillin sugar
500 g Whipped cream
100 g white chocolate
7-10 Tbsp ground pistachio kernels
baking paper

Directions

1
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.
2
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.
3
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
4
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
5
2 hours waiting time