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Whipped Cream Cake with Nectarines

    

Summer cake for celebrations from seasonal fruit.

Cook

No. of servings

11

Ready in

1 h. 30 min.

Difficulty

medium

 

Categories:   

 

all-purpose flour / plain flour0ozgram
almond crisps0.75oz20grams
baking powder for gingerbread1tsp1teaspoon
cocoa powder2oz60grams
corn starch1.75oz50grams
egg white6pcs6pieces
egg yolk10pcs10pieces
flour medium2.75oz80grams
gelatin1.75oz50grams
nectarines1.1lb500grams
powdered sugar8.75oz250grams
semi skimmed milk 1,5%1.1cup250milliliters
unsalted butter0ozgram
vanilla sugar0.25oz8grams
whipping cream (30-33% fat)1.7cup400milliliters

1. Beat egg yolks

egg yolk 6 pcs  powdered sugar 6 oz (170 g)  vanilla sugar 0.25 oz (8 g)

Beat egg yolks with powdered sugar and vanilla sugar.

Beat egg yolks

2. Dry mixture preparation

flour medium 2.75 oz (80 g)  corn starch 1.75 oz (50 g)  cocoa powder 2 oz (60 g)  baking powder for gingerbread 1 tsp

Measure flour and corn starch in the second bowl, add cocoa powder and baking powder. Mix this mixture into the egg yolks.

Dry mixture preparation

3. Whisk egg whites foam

egg white 6 pcs  unsalted butter  all-purpose flour / plain flour

Whisk egg whites into the foam and gently stir it into the dough. Pour the dough into greased and floured tart pan. Bake at 345°F (175°C) C for about 25 minutes.

Whisk egg whites foam

4. Cream preparation

egg yolk 4 pcs  powdered sugar 2.75 oz (80 g)  semi skimmed milk 1,5% 1.1 cup (250 ml)

Prepare the cream during baking of the cake base. Beat egg yolks with sugar. Heat milk a little and stir it into the beaten eggs.

Cream preparation

5. 

gelatin 1.75 oz (50 g)

Whisk the mixture over a hot-water bath. Remove cream from water bath and add gelatin stabilizer.

6. 

nectarines 10.5 oz (300 g)  whipping cream (30-33% fat) 1.7 cup (400 ml)

Add mixed fruit and whipped cream to the cream.

7. 

Stir the cream carefully but gently and place it in the cold place for 20 minutes.

8. 

Allow the finished cake base to rest for one hour. Use a long bread knife and cut it horizontally into two pieces. Spread the bottom part with part of the cream and cover with top part of the cake base.

9. 

almond crisps 0.75 oz (20 g)  nectarines 7 oz (200 g)

Spread the remaining cream over the whole cake, flatten it and decorate with fruit. Sprinkle the cake with dry roasted almond crisps. Place the cake in the refrigerator for 12 hours.

Bon appetit!

 

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