Nectarine sheet cake with ginger crumbles

Name: Nectarine sheet cake with ginger crumbles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 32
Ingredients: 5 g Ginger; 320 g Butter; 600 g Flour; 270 g Sugar; 1.5 kg Nectarines; 1 package Vanillin sugar; 4 Eggs (size M); 1/2 package Baking Powder; 5-6 Tbsp Milk; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 32

5 g Ginger
320 g Butter
600 g Flour
270 g Sugar
1.5 kg Nectarines
1 package Vanillin sugar
4 Eggs (size M)
1/2 package Baking Powder
5-6 Tbsp Milk
7-10 Tbsp Grease

Directions

1
For the crumbles, peel and finely grate the ginger. Melt 120 g butter. Put 200 grams flour, 70 grams sugar and ginger in a bowl and mix. Add butter and knead into crumbles with the dough hooks of the hand mixer. Put the crumbles in a cool place. Wash the nectarines, halve, stone and cut into slices. Cut 200 grams of butter into pieces.
2
Cream 200 grams sugar, butter and vanilla sugar with the whisk of the hand mixer. Stir in eggs one by one. Mix 400 grams flour and baking powder and stir in alternately with the milk. Spread the dough on a greased fat pan of the oven (32 by 39 centimetres) and cover with nectarine wedges. Spread crumbles on the cake and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50 minutes. Remove and allow to cool. Cut the cake into pieces