Nectarine crème fraîche cake

Based on 6 ratings
Johanna

Johanna

Test Kitchen Manager and Chef

Difficulty

Easy 👌
25
min.
Preparation
70
min.
Baking
120
min.
Resting

Ingredients

Pieces:-12+
350 g nectarines
600 g light crème fraîche
300 g flour
100 g confectioner’s sugar
2 tsp baking powder
egg yolks
120 g unsalted butter
2½ tsp vanilla extract
500 ml whole milk
100 g sugar
80 g starch
Metric
Imperial

Utensils

  • 2 bowls (large)
  • plastic wrap
  • knife
  • cutting board
  • hand mixer with dough hook
  • oven
  • baking pan
  • rolling pin

Nutrition per serving

Cal
456
Protein
6 g
Fat
27 g
Carb
48 g
  • Step 1/3

    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.
    • 300 g flour
    • 100 g confectioner’s sugar
    • 2 tsp baking powder
    • egg yolks
    • 120 g unsalted butter
    • ½ 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

    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.
    • 350 g nectarines
    • 600 g light crème fraîche
    • 500 ml whole milk
    • 100 g sugar
    • 80 g starch
    • 2 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

    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!
    • 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!