Nectarine Yogurt Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 292 kcal | (14 %) | ||
| Protein | 4.7 g | (5 %) | ||
| Fat | 18.6 g | (16 %) | ||
| Carbohydrates | 26 g | (17 %) |
Ingredients
- For the batter
- 150 grams Margarine
- 125 grams sugar
- 1 packet Vanilla sugar
- 3 eggs
- 125 grams Pastry flour
- 3 tsps Baking powder
- 25 grams Chocolate shaving
- For the filling
- 4 Nectarine (about 500 grams or 1 pound)
- 6 sheets clear gelatin
- 500 grams Fruit yogurt (such as apricot)
- 1 tsp organic Lemon peel
- 50 grams sugar
- 1 Tbsp Apricot jam
Preparation steps
For the batter, prepare all the ingredients as listed. Grease a springform pan (26 cm diameter) (approximately 10 inches) and line with parchment paper. Pour in the batter, smooth and bake in a preheated oven at 160°C (approximately 325°F or gas mark 2) for 25 minutes.
Remove the finished cake from the pan and turn out onto a wire rack lined with parchment paper and allow to cool. Cut in half horizontally, place on a plate and arrange a cake ring around the outside.
For the filling, rinse the nectarines, drain, cut in half and remove the pits. Cut 2 nectarines into strips and dice the rest finely. Arrange about half of the nectarine strips with the round side up around the perimeter of the cake ring. Prepare the gelatin according to package instructions. Whip the cream. Stir the yogurt with lemon zest and sugar, then mix with the gelatin. When the mixture starts to gel, fold in the whipped cream and chopped nectarines. Spread 2/3 of the yogurt mixture over the first layer of the cake, taking care not to disturb the nectarines. Place the second layer and spread the remaining yogurt mixture on top. Arrange the remaining nectarine slices in the shape of a sun on top of the cake. Refrigerate for at least 3 hours. Pour the apricot jam through a sieve, boil in a small saucepan and reduce slightly. Brush the nectarines with the jam. Remove the cake ring, cut the cake into slices and serve.
