Strawberry-Nectarine Cake

Ingredients for 1 servings:

• 125 g flour
• 1 pinch of baking powder
• 50 g sugar
• 1 packet of vanilla sugar
• 75 g butter / margarine
• 1 tbsp water
• 2 eggs (size M)
• 50 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 40 g flour
• 20 g cornstarch, 1 tsp baking powder
• 1 pack of pudding powder, strawberry
• 500 ml milk
• 50 g sugar
• 5 sheets of white gelatin
• 400 g whipped cream
• 300 g strawberries
• 2 nectarines
• 1 pack of cake glaze, clear
• 250 ml passion fruit juice or nectarine juice/nectar
• 2 tbsp jam (strawberry jam)

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

..very refreshing and light

For the shortcrust pastry, knead all ingredients into a smooth dough. Line a 26cm springform pan with baking paper, spread the shortcrust pastry on top to create an evenly thick base. Bake the base in a preheated oven at 180°C for approx. 12-15 minutes. Remove from the pan, remove the baking paper, and let cool. For the sponge cake, separate the eggs. Beat the egg whites with salt until stiff peaks. Stir in the egg yolks one at a time. Mix the flour, cornstarch, and baking powder and fold in. Pour the dough into a 26cm springform pan lined with baking paper and bake in a preheated oven at 175°C for approx. 20 minutes. Remove from the pan, remove the baking paper, and let cool. For the cream, soak the gelatine in cold water. Mix the custard powder with 2 tablespoons of the milk and 50g of sugar until smooth. Bring the remaining milk to a boil, stir in the mixed custard powder, and bring to a boil briefly. Squeeze out the gelatin and dissolve it in the hot pudding. Pour the pudding into a large bowl and let it cool. Stir occasionally. Whisk the cream until stiff. When the pudding begins to set, fold in the stiffly whipped cream with a whisk. Place the sponge cake on a cake plate. Spread with the strawberry jam and place the shortcrust pastry on top. Place a cake ring around the two layers. Spread the cream on top and chill the whole thing for at least 4-5 hours. Ideally overnight! For the topping, wash the strawberries and nectarines and cut into small pieces. Spread over the cream. Mix the cake glaze powder with 250ml of juice, bring to a boil briefly, and pour over the fruit. Chill! The cake tastes best when well chilled and will keep fresh in the fridge for 2 days!