Nectarine and raspberry cake

Ingredients for 1 servings:

• 5 eggs and 4 tbsp water
• 200 g sugar
• 1 pinch of salt
• 200 g flour
• 1 tsp baking powder
• 800 g nectarine(s), ripe (or from the can)
• 600 g whipped cream
• 3 packets of vanilla sugar
• 3 packs of cream stiffener
• 300 g raspberries
• 50 g almond(s), flakes

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

Separate the eggs. Beat the egg yolks, 4 tablespoons of warm water, and sugar until thick and foamy. Beat the egg whites with salt until stiff. Fold in the sifted flour and baking powder. Pour the batter into a lined 26 cm springform pan. Bake in the oven at 180 degrees (electric oven) or gas mark 2 (gas mark 2) for 40 minutes. Let cool, then cut horizontally twice. Peel and pit the nectarines and cut into thin wedges. Whip the cream, vanilla sugar, and cream stiffener. Cover the bottom layer with nectarines (set some aside). Spread 1/3 of the cream on top, then place the second layer on top. Cover with 250g raspberries and spread with 1/3 of the cream. Now place the third layer on top. Spread the cream on the cake. Pipe a few cream rosettes onto the cake. Garnish with the remaining fruit. Refrigerate the cake for 1 hour. Toast the almonds in a dry pan and let cool. Sprinkle the edge of the cake with it.