Nectarine crème fraîche cake

Nectarine crème fraîche cake

Based on 13 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌

Preparation

25 min

Baking

70 min

Resting

120 min

Ingredients

2Servings
58⅓ g
nectarines
100 g
light crème fraîche
50 g
flour
16⅔ g
confectioner’s sugar
tsp
baking powder
½
egg yolks
20 g
unsalted butter
tsp
vanilla extract
83⅓ ml
whole milk
16⅔ g
sugar
13⅓ g
starch
MetricImperial

Utensils

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

How-To Videos

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How to cut peaches

why-kneading-is-so-important

How to knead dough

how-to-measure

How to measure

Nutrition per serving

Cal456
Fat27 g
Protein6 g
Carb48 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.
    • 50 g flour
    • 16⅔ g confectioner’s sugar
    • tsp baking powder
    • ½ egg yolks
    • 20 g unsalted butter
    • 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.
    • 58⅓ g nectarines
    • 100 g light crème fraîche
    • 83⅓ ml whole milk
    • 16⅔ g sugar
    • 13⅓ g starch
    • 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!

  • Enjoy your meal!

    Nectarine crème fraîche cake

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