Nectarine Layer Cake

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Nectarine Layer Cake
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
710
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories710 kcal(34 %)

Ingredients

for
12
Ingredients
500 grams butter
300 grams sugar
2 packets Vanilla sugar
1 pinch salt
8 eggs
500 grams Pastry flour
1 tsp Baking powder
4 Tbsps Cocoa
8 tsps Apricot liqueur
Fat (for greasing)
Semolina flour (for dusting)
700 grams Nectarine
lemon juice
3 Tbsps Pear syrup
3 sheets white gelatin
powdered sugar (for dusting)
How healthy are the main ingredients?
NectarinesugarsalteggCocoa

Preparation steps

1.

Beat butter, sugar, vanilla sugar and salt with a hand mixer until sugar has dissolved. Stir in eggs. Combine flour, baking powder and cocoa. Fold dry ingredients into batter. Line the bottom of a 24 cm (approximately 10 inch) springform pan with parchment and grease the edges with butter and dust with flour. Add a thin layer of batter and bake in an oven preheated to 200°C (approximately 400°F) for about 8 minutes. Remove from pan and place on a wire rack. Cover with a cloth and let cool. 

2.

Repeat baking process 7 times to form 8 layers of cake.

Brush each layer with 1 teaspoon of apricot liquor. Set aside 1 1/2 nectarines.

Blanch remaining nectarines in boiling water. Peel, cut in half, remove pits and puree nectarines with lemon juice. Soak gelatine in warm pear juice and stir into nectarines. Spread nectarine puree onto each layer of cake and stack the layers.

Rinse remaining nectarines, slice and use to decorate cake. Dust with powdered sugar and serve. 

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