Nut sponge cake

Name: Nut sponge cake
Yield: 12
Ingredients: 125 g Butter; 1 pinch Salt; 1 package Vanillin sugar; 125 g Sugar; 3 Eggs (size M); 100 g Flour; 1/2 package Baking Powder; 200 g ground hazelnuts (with skin); 75 ml Milk; 4 ripe nectarines (about 150 g each); 2 TABLESPOONS Apricot Jam; 100 g Raspberries; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

Ingredients

Servings: 12

125 g Butter
1 pinch Salt
1 package Vanillin sugar
125 g Sugar
3 Eggs (size M)
100 g Flour
1/2 package Baking Powder
200 g ground hazelnuts (with skin)
75 ml Milk
4 ripe nectarines (about 150 g each)
2 TABLESPOONS Apricot Jam
100 g Raspberries
1 TABLESPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Cream butter, salt, vanillin sugar and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and nuts, alternating with the milk.
2
Pour the dough into a well greased springform pan (26 cm Ø) and smooth it down. Wash the nectarines, rub dry. Cut each nectarine into 8 slices. Place nectarine slices in a fan-shaped circle on the dough. Press lightly.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. In the meantime, pass the jam through a fine sieve into a small pot. Warm up at low heat. After about 30 minutes of baking time, brush the nectarines with it.
4
Take the cake out of the oven, place it on a cake rack and let it rest for about 20 minutes. Carefully loosen the edge of the springform pan. Let the cake cool down on the rack. In the meantime, sort out the raspberries. Remove the cake from the bottom of the springform pan, place on a plate and dust with icing sugar. Spread the raspberries evenly on the cake. Serve with whipped sour cream.