Whipped Cream Cake with Nectarines

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.

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.

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.

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.

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.