Nectarine sponge cakes

Total time: 55m
Preparation Time: 35m

For 8 piece

Nutritional Information

Contains 346 Kcal, 6g Protein, 44g Carbohydrates, 17g Fat


  • 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 nectarine (approx. 400 g), diced
  • Fruit salad
  • 1 tbsp sugar
  • 50 g red currants
  • Utensils
  • 8 ramekins, each approx. 150 ml, greased

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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