John Myers
Pies: Nectarine Mango Sour Cream Cake
The perfect pies: nectarine mango sour cream cake recipe with a picture and simple step-by-step instructions.
- For the dough:
- 100 g Butter
- 100 g Sugar
- 1 tsp Vanilla sugar
- 200 g Flour
- 1 tsp Baking powder
- 2 Eggs
- For the cream:
- 2 packet Cream stiffener
- 200 g Cream
- 200 g Sour cream
- 2 tbsp Vanilla sugar
- 2 Fresh nectarines
- 0,5 Mango
- 50 g Chocolate grated white
- In my fruit basket there was a mango and two more nectarines, which had to be taken away urgently and since I had a coffee visit today, it was a good opportunity to conjure up something delicious out of it.
- For the dough, stir together the butter, sugar and vanilla sugar until frothy. Mix in the eggs one by one. Mix flour and baking powder, sieve over the egg mixture and stir. If the mixture is too firm, add 1 tablespoon of milk.
- Fill the dough into a springform pan lined with baking paper (28cm / 26 is also possible) and bake in the oven at 180 ° C for about 35 minutes. Let cool down.
- In the meantime, wash and peel the fruit and cut into small cubes. Beat the cream with the cream stiffener and add the vanilla sugar. Stir the sour cream (if there is liquid, please pour it off) to the cream and fold in the cut fruit.
- Place the sour cream on the cake base and smooth it out. Sprinkle the grated chocolate over the sour cream and store the cake in the refrigerator until ready to use.
- I wish you bon appetite with this quick, simple, but very tasty cake
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