Ricotta cake with nectarines

Name: Ricotta cake with nectarines
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 225 g Flour; 1 coated Tsp Baking Powder; 200 g Sugar; 1 pinch Salt; 3 packages Vanillin sugar; 1 egg (size M); 125 g Butter; 3 ripe nectarines (about 140 g each); 8 sheets white gelatine; 500 g Whipped cream; 500 g Ricotta cheese; 3 TABLESPOONS Orange liqueur; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

225 g Flour
1 coated Tsp Baking Powder
200 g Sugar
1 pinch Salt
3 packages Vanillin sugar
1 egg (size M)
125 g Butter
3 ripe nectarines (about 140 g each)
8 sheets white gelatine
500 g Whipped cream
500 g Ricotta cheese
3 TABLESPOONS Orange liqueur
3 TABLESPOONS Apricot Jam
7-10 Tbsp Fat and flour

Directions

1
Put flour, baking powder, 75 g sugar, salt, 1 packet of vanilla sugar, egg, 1-2 tbsp water and butter in flakes in a mixing bowl, knead with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough. Is very soft and sticks a little
2
Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Pour the dough onto the bottom of the springform pan and press it evenly onto the base with floured hands. Pull up a rim of about 1.5 cm. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes on the bottom shelf.
3
Remove from the oven, place on a cake rack and allow to cool. Then remove from the mould, place on a cake plate, place a cake ring around it and close tightly
4
Wash the nectarines thoroughly, grate them dry, cut them in half, remove stones and cut the flesh into slices. Soak gelatine in cold water. Whip the cream with the whisk of the hand mixer until stiff. Mix the ricotta, 125 g sugar, 2 packets of vanilla sugar and orange liqueur with the whisks of the hand mixer
5
Squeeze the gelatine and melt it in a small pot at low heat. Remove from the heat and stir 3-4 tablespoons of the ricotta cream into the gelatine in very small portions. Then mix with the rest of the ricotta cream, stirring constantly. Fold in the cream in portions
6
Spread the cream on the floor. Lay nectarine slices loosely on top. Chill the cake for about 3 1/2 hours. Pass the jam through a fine sieve and warm it up slightly in a small pot. Remove the cake ring from the cake. Spread the nectarines with the jam. Refrigerate again for about 15 minutes.
7
waiting time approx. 3 3/4 hours