Nectarine nut cake

Name: Nectarine nut cake
Cook time: 1 h 15 min
Total time: 4 h 15 min
Yield: 12
Ingredients: some Butter; 125 g Butter; 125 g Sugar; 1 package/s Vanilla sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 100 g Flour; 1/2 package/s Baking Powder; 200 g ground hazelnuts; 75 ml Milk; 4 ripe nectarines (about 150 g each); 2 TABLESPOONS Apricot Jam; 100 g Raspberries; 7-10 Tbsp Icing sugar

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
255 mins

Ingredients

Servings: 12

some Butter
125 g Butter
125 g Sugar
1 package/s Vanilla sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
100 g Flour
1/2 package/s Baking Powder
200 g ground hazelnuts
75 ml Milk
4 ripe nectarines (about 150 g each)
2 TABLESPOONS Apricot Jam
100 g Raspberries
7-10 Tbsp Icing sugar

Directions

1
Grease a springform pan (26 cm Ø). Cream 125 g butter, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one after the other. Mix flour, baking powder and nuts, alternating with the milk. Fill the dough into the form, smooth it down.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash nectarines, rub dry. Cut each nectarine into 8 columns. Place the nectarines in a fan-shaped circle on the dough. Press down lightly. Bake in a hot oven for about 40 minutes. Pass the jam through a fine sieve into a small pot. Warm up at low heat. After about 30 minutes baking time, spread the nectarines with it.
3
Take the cake out of the oven and let it rest on a cake rack for about 20 minutes. Loosen the edge of the springform pan. Let the cake cool down.
4
Select raspberries, wash if necessary. Dust the cake with icing sugar and spread the berries on top. Serve with whipped sour cream.