Saddle of venison with nectarine cream

Name: Saddle of venison with nectarine cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 200 g Butter or margarine; 125 g + 2-3 tablespoons sugar; 2 packages Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 125 g Flour; 125 g Corn semolina; 2 coated Tsp Baking Powder; 1 ripe nectarine; 100 g Whipped cream; 1/2 package Cream stabiliser; 200 g Low-fat curd; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and semolina

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

200 g Butter or margarine
125 g + 2-3 tablespoons sugar
2 packages Vanillin sugar
1 pinch Salt
3 Eggs (size M)
125 g Flour
125 g Corn semolina
2 coated Tsp Baking Powder
1 ripe nectarine
100 g Whipped cream
1/2 package Cream stabiliser
200 g Low-fat curd
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and semolina

Directions

1
Cream fat, 125 g sugar, 1 packet vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, semolina and baking powder and stir in portions. Grease a saddle of venison (30 cm long; 1 litre capacity) well and sprinkle thickly with semolina. Add the dough and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Cool down on a cake rack. Turn out of the tin and let cool completely. Wash nectarine, remove stone, dice flesh. Whip the cream until stiff, allow the cream setting agent to trickle in. Mix quark, 2-3 tablespoons sugar and 1 packet vanillin sugar. Fold in nectarine cubes and cream. Cut the cake in half horizontally. Spread the nectarine quark evenly over the lower half of the cake.
3
Mix quark, 2-3 tablespoons sugar and 1 packet vanillin sugar. Fold in nectarine cubes and cream. Cut the cake in half horizontally. Spread the nectarine quark evenly over the lower half of the cake. Place the upper cake half on top. Dust with icing sugar
4
Waiting time approx. 1 hour