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Nectarine sponge cakes
35 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 346
  • Fat about 17g
  • Carbohydrates about 44g
  • Protein about 6g
This is needed
This is needed for 8 piece
Sponge mixture
  • 150 g sugar
  • 1 parcel vanilla sugar
  • 200 g crème fraîche
  • 2 eggs
  • 60 g butter, melted, left to cool
  • 2 pinches salt
To fill
  • 200 g white flour
  • 1 tsp baking powder
  • 3 nectarines (approx. 400 g), diced
Fruit salad
  • 1 tbsp sugar
  • 50 g red currants
Tools
  • 8 ramekins, each approx. 150 ml, greased
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And that's how it's done
And that's how it's done
Sponge mixture
Using the whisk on a hand mixer, beat the sugar, vanilla sugar, salt and eggs in a bowl for approx. 5 mins. until the mixture is light and fluffy, Stir in the crème fraîche and butter.
To fill
Combine the flour and baking powder, stir into the mixture. Arrange half of the nectarines in the ramekins, cover with the sponge mix, place on a baking tray.
Fruit salad
Mix the sugar and redcurrants with the remaining nectarines, cover and set aside.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C. Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove the cakes, cool on a cooling rack. Top with the reserved fruit salad.