Nectarine cake with cheese and cream

Ingredients for 1 servings:

• 3 eggs, separated
• 3 tbsp orange juice, hot
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 1 tsp baking powder
• 25 g desiccated coconut
• 500 g quark
• 150 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), juice and grated peel
• 1 pack of gelatin, ground
• 1 cup of cream
• 5 nectarines
• 1 cup of cream
• 1 pack of cream stiffener
• 2 nectarines, in wedges
• Apricot jam

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

fresh, light summer enjoyment

Beat the egg yolks with the orange juice until frothy, add the sugar and vanilla sugar and beat well for another 15 minutes. Mix the flour and baking powder and sift them on top. Beat the egg whites until stiff, add them to the mixture and fold everything in well. Immediately transfer the sponge cake to a greased and floured springform pan and bake at 200°C for 12-15 minutes. Allow to cool and then halve lengthwise to create two even layers. For the cream, wash, halve, stone and dice the nectarines. Mix together the quark, sugar, vanilla sugar, lemon zest and lemon juice. Add the softened and dissolved gelatine, stir in the nectarines and chill. As soon as the mixture begins to set, whip the cream until stiff and fold in well. Spread the cream on the bottom layer and smooth it down. Place the second layer on top, press down lightly and chill for at least 3 hours. For the decoration, wash the nectarines and cut into thin slices. Whip the cream with the cream stiffener until stiff and spread it over the cake. Decorate with the nectarine slices. Heat some apricot jam and gently brush it over the nectarine slices.