Wash nectarines and plums, halve, stone and cut into slices. Grease a fat pan (approx. 32 x 39 cm; deep baking tray) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
Cream 350 g butter, 350 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix 500 g flour and baking powder and stir in alternately with the yoghurt.
Spread the dough smoothly on the fat pan. Mix nectarines and plums with 2 tbsp. sugar. Put half of the fruits on the dough and press in about 1 cm deep. Spread the remaining fruit on the cake.
Bake in a hot oven for 45-55 minutes. After about 40 minutes baking time, make a cooking test. Let it cool down.