Pudding cake with nectarines

1. 

flour medium 14 oz (400 g) • sugar granulated 10.5 oz (300 g) • chicken egg 3 pcs • semi skimmed milk 1,5% 2.1 cup (500 ml) • sunflower oil 2 tbsp • baking powder for gingerbread 0.25 oz (8 g)

Mix all the ingredients well to create a smooth and liquid dough.

2. 

Pour dough into baking pan dusted with flour and bake for 30 min at 355°F (180°C) in pre-heated oven. After 10 min of baking, pierce it with toothpick so the cake do not make bubbles.

3. 

whole milk 3.5% 1.05 quart (1000 ml) • vanilla pudding - powder 4.25 oz (120 g)

From the one liter of milk and puding powder cook the thick cream according to the instructions without additional sugar.

4. 

Let the puding cream cool for a few minutes and pour it onto basic dough and spread over the entire surface.

5. 

nectarines 1.3 lb (600 g)

it nectarines and cut them into thin slices. 6. Put the sliced fruit all over the pudding surface.

6. 

Put the sliced fruit all over the pudding surface.

7. 

Clear Jelly Cake 1.1 lb (500 g)

Prepare 500ml of jelly according to the instructions and pour it over the surface (it should overlap the fruit).

8. 

Let it freeze for 2-3 hours.