Nectarine Layer Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 710 kcal | (34 %) |
Ingredients
- 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)
Preparation steps
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.
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.
