Nectarine sponge cakes

Nectarine sponge cakes

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


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Sponge mixture

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

To fill

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

Fruit salad

1 tbsp sugar
50 g red currants
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8 ramekins, each approx. 150 ml, greased

How it's done

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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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