Nectarine yogurt cake

Ingredients for 1 servings:

• 150 g butter
• 125 g sugar
• 1 bag of vanilla sugar
• 3 eggs
• 125 g flour
• 2 tsp baking powder
• 25 g dark chocolate shavings
• 500 g yogurt (apricot, 3.5% fat)
• 6 sheets of white gelatin
• 1 lemon(s), grated peel
• 50 g sugar
• 400 ml whipped cream
• 4 nectarines
• 3 tbsp jam (apricot)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

refreshing, juicy and aromatic

For the base: Mix the ingredients into a batter, place in a greased 26cm springform pan (base lined with baking paper), and bake for approx. 25 minutes. Conventional heat: 180° (preheated) or fan-assisted oven: 160° (preheated). Once cooled, cut in half horizontally, place on a plate, and place a cake ring around it. For the filling: Soak the gelatin in cold water and dissolve according to the instructions. Mix the yogurt with the sugar and lemon zest, stir in the gelatin, and chill the mixture. Cut 2 nectarines into small cubes and whip the cream. When the mixture begins to set in the refrigerator, fold in the whipped cream and the nectarine cubes. Spread 2/3 of the mixture onto the bottom layer, cover with the top layer, and spread the remaining yogurt mixture on top. Cut 2 nectarines into wedges and decorate the cake surface as desired. Chill the cake for at least 3 hours. Strain the apricot jam through a sieve, bring to a boil, and reduce slightly. Spread it over the nectarine slices on the cake.