John Myers
Ingredients for 12 servings:
- 90 g sugar
- 180 g butter (yogurt butter also works)
- 270 g flour
- 5 eggs
- 180 g sugar
- 80 g flour
- 80 g cornstarch
- 1 tsp baking powder
- 250 g cream cheese (from low-fat to full-fat, everything is possible)
- 150 g natural yogurt (anything from 0.1 to 3.5% fat is possible)
- 250 ml cream or Cremefine for whipping
- Sugar or sweetener as needed
- 7 sheets of gelatin
- Juice (raspberry juice), a few tbsp
- 800 g nectarine(s)
- 300 g raspberries
- 4 tbsp jam (raspberry jam)
- 250 ml cream or Cremefine zS
- 1 sheet of gelatin
- Nectarine(s) or raspberries
- 50 g almond flakes
- some juice (raspberry juice)
Instructions
Working time approx. 2 hours 45 minutes; Total time approx. 2 hours 45 minutes
with nectarines and raspberries in light cream
For the shortcrust pastry, quickly knead the sugar, butter, and flour into a firm ball and chill for at least 30 minutes. Preheat the oven to 175°C (top/bottom heat). Roll out the dough to the size of a springform pan (works best between two layers of cling film) or press it into the pan and bake until golden brown; this can take up to 30 minutes, depending on the oven. Allow to cool. Increase the oven to 200°C. For the sponge cake, separate the eggs, beat the egg whites until stiff, and gradually add the sugar. Using a wooden spoon, carefully stir in the egg yolks one at a time. Mix the flour, cornstarch, and baking powder and carefully sift(!) it over the custard and fold it in. Now pour the sponge cake mixture into a springform pan lined with baking paper, smooth it down, and bake on the lowest rack for about 30 minutes. Allow to cool (ideally overnight) and cut in half horizontally twice to create three layers. For the cream, mix the cream cheese and yogurt together until creamy. Season to taste with sugar or sweetener. Whip the cream or Cremefine until stiff and carefully fold in. Soak and dissolve 6 sheets of gelatine according to the instructions. Stir 3 tablespoons of the cream cheese and yogurt mixture into the dissolved gelatine, then pour this mixture into the cream and quickly mix in. Chill 2/3 of the mixture. Mix the remaining cream with a few tablespoons of raspberry juice. Soak another sheet of gelatine, dissolve it, stir in some of the cream, and mix the mixture into the raspberry cream. Chill as well; both creams should be spreadable. Place the cooled shortcrust pastry on a plate. Wash the nectarines, peel them if necessary (I personally don’t mind the skin; it looks nicer in color), and cut into small cubes. Sort the raspberries. Warm 3-4 tablespoons of jam and spread it on the shortcrust pastry base. Place a sponge cake layer on top, press down lightly, and close the rim of the springform pan around it. Spread one-third of the white cream over the base, then add the nectarine cubes and spread another third of the white cream on top. Place the second layer on top, spread with a little raspberry cream, scatter the raspberries on top, and spread the rest of the raspberry cream over the top. Now place the third layer on top and spread with the rest of the white cream. Chill again. For the garnish, roast the almonds in a pan without fat (be careful, at first nothing will happen, then it will cook up quickly – it’s best to stay there!). Mix the cream or Cremefine with a little raspberry juice and whip until stiff peaks form, then add the last soaked and dissolved sheet of gelatin. Remove the rim of the springform pan and spread the raspberry cream over the edge of the cake. Arrange the almonds around the edge (either by “throwing” them or by “sticking” a halved lemon on them) and decorate the cake as desired with the remaining raspberry cream, using a piping bag. Garnish with nectarine slices or raspberries. Depending on your mood and the season, many other fruits are also suitable (strawberries, wild berries, tangerines, cherries, pineapple, etc.). The calorie information refers to the preparation with skim milk products, sweetener, Cremefine, and yogurt butter for the shortcrust pastry.
Facebook Comments