Nectarine sponge cakes

Nectarine sponge cakes

Total: 55 Min. | Active: 35 Min.
vegetarian
Nutritional value / piece: 346 kcal
, Fat: 17 g
, Carbohydrate: 44 g
, Protein: 6 g

Ingredients

8 piece

Hint:

The original recipe with guaranteed success is for 8 piece. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Sponge mixture

150g sugar
1parcel vanilla sugar
2pinches salt
2 eggs
200g crème fraîche
60g butter, melted, left to cool

To fill

200g white flour
1tsp baking powder
3 nectarines (approx. 400 g), diced

Fruit salad

1tbsp sugar
50g red currants
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Utensils

8 ramekins, each approx. 150 ml, greased

How it's done

Sponge mixture

Using the whisk on a hand mixer, beat the sugar, vanilla sugar, salt and eggs in a bowl for approx. 5 mins. until the mixture is light and fluffy, Stir in the crème fraîche and butter.

To fill

Combine the flour and baking powder, stir into the mixture. Arrange half of the nectarines in the ramekins, cover with the sponge mix, place on a baking tray.

Fruit salad

Mix the sugar and redcurrants with the remaining nectarines, cover and set aside.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove the cakes, cool on a cooling rack. Top with the reserved fruit salad.

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