Nectarine crème fraîche cake

Step 1/3

• 50 g flour
• 16⅔ g confectioner’s sugar
• ⅓ tsp baking powder
• ½ egg yolks
• 20 g unsalted butter
• ⅛ tsp vanilla extract

• bowl (large)
• plastic wrap

To make the crust, mix flour, confectioner’s sugar, baking powder, egg yolks, butter, and vanilla extract in a large bowl. Use your hands to knead until fully combined. Cover the dough with plastic wrap, transfer to the fridge, and let chill 60 min.

Step 2/3

• 58⅓ g nectarines
• 100 g light crème fraîche
• 83⅓ ml whole milk
• 16⅔ g sugar
• 13⅓ g starch
• ⅓ tsp vanilla extract

• bowl (large)
• knife
• cutting board
• hand mixer with dough hook

Pit the nectarines, slice into wedges, and set aside. Add sour cream, milk, sugar, starch, and vanilla extract to a bowl and combine with a hand mixer.

Step 3/3

• oven
• baking pan
• rolling pin

Preheat the oven to 170°C/340°F. Grease a baking pan. Roll out two thirds of the dough and lay it in the bottom of the greased pan. To help create a high crust, form the remaining dough into a cylinder, roll it out, and use your fingers to press it up and around the sides of the pan and attach it to the base. Using a fork, poke small holes in the bottom of the dough. Place nectarine wedges in the bottom and sour cream mixture on top. Bake for approx. 70 min., and let cool completely before slicing. Enjoy!

Enjoy your meal!