Nectarine sponge cakes
Ingredients
- 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
Total time: 55m
Preparation Time: 35m
Servings
For
8 piece
Nutritional Information
Contains 346 Kcal, 6g Protein, 44g Carbohydrates, 17g Fat
Ingredients
- 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
Instructions
-
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.
