Ricotta cake with nectarines

Name: Ricotta cake with nectarines
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 225 g + some flour; 1 coated Tsp Baking Powder; 75 g + 125 g sugar; 7-10 Tbsp Salt; 3 packages Vanilla sugar; 1 Egg (Gr. M); 125 g + some butter; 8 sheets white gelatine; 3 ripe nectarines; 500 g Whipped cream; 500 g Ricotta or double cream cheese (Italian cream cheese); 3 TABLESPOONS Orange liqueur or amaretto; 3 TABLESPOONS Apricot Jam

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

225 g + some flour
1 coated Tsp Baking Powder
75 g + 125 g sugar
7-10 Tbsp Salt
3 packages Vanilla sugar
1 Egg (Gr. M)
125 g + some butter
8 sheets white gelatine
3 ripe nectarines
500 g Whipped cream
500 g Ricotta or double cream cheese (Italian cream cheese)
3 TABLESPOONS Orange liqueur or amaretto
3 TABLESPOONS Apricot Jam

Directions

1
For the base 225 g flour, baking powder, 75 g sugar, 1 pinch of salt, 1 packet of vanilla sugar, egg, 1-2 tablespoons water and 125 g butter in pieces in a bowl, first with the dough hooks of the mixer, then briefly knead with your hands to a smooth dough (is very soft and sticks a bit).
2
Grease the bottom of a springform pan (26 cm Ø). Place the dough on top, press down evenly with floured hands, raising the rim by about 1.5 cm. In a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
3
manufacturer) bake for approx. 20 minutes on the lowest rack. Leave to cool. Loosen the base, place on a plate and close a cake ring around it.
4
For the topping, soak gelatine in cold water. Wash and halve the nectarines, remove the stone and cut the flesh into wedges. Whip the cream until stiff. Mix the ricotta, 125 g sugar, orange liqueur and 2 packets of vanilla sugar.
5
Squeeze the gelatine and dissolve at low heat. First mix with 3-4 tablespoons of ricotta cream, then gradually stir into the rest of the cream. Finally fold in the cream.
6
Spread the cream on the floor. Spread nectarine slices over it. Chill the cake for about 4 hours. Pass the jam through a sieve, warm it up slightly. Spread the nectarines with the jam. Chill for about 15 minutes.