for 8 pieces

Sponge mixture

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

To fill

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

Fruit salad

1 tbsp	sugar
50 g	red currants

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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