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Description

This juicy nectarine sheet cake is a poem! I especially like to bake it in the summer when the nectarines are nice and ripe and aromatic. The sour cream topping makes it wonderfully creamy and juicy. The preparation is a bit more complex, but the result is worth it. The cake is perfect for birthdays, coffee parties or just for enjoyment. If you like, you can dust it with powdered sugar or serve it with a dollop of whipped cream. An absolute must for all cake lovers!

Ingredients (12 ingredients)

Preparation (6 steps)

Prepare sour cream topping

Thermomix® Setting

20 sec/Speed 3

Put 200 g sour cream, 1 egg yolk, 2 eggs, 30 g sugar and 10 g cornstarch into the mixing bowl and stir for 20 sec./speed 3. Transfer and set aside.

Prepare nectarines

Wash about 10 nectarines, halve them, remove the stones and halve the halves again.

Prepare dough

Thermomix® Setting

3 min/Speed 4

Put 400 g butter or margarine, 300 g sugar, 1 pack. vanilla sugar and 1 pinch of salt in the mixing bowl and stir for 3 min./speed 4 until creamy. Use spatula to loosen everything from the edge.

180

Stir in eggs

Thermomix® Setting

15 sec/Speed 3

Add 6 eggs one after the other through the lid opening and stir in each for 15 sec./speed 3. Use spatula to loosen everything from the edge.

Stir in flour mixture and milk

Thermomix® Setting

30 sec/Speed 4

Mix 400 g flour and 1 pack. baking powder. Add alternately with 150 ml milk to the mixing bowl and stir in for 30 sec./speed 4. Use spatula to loosen everything from the edge.

Bake cake

Spread the cake dough on the greased and floured baking sheet of the oven and smooth it out. Distribute nectarine quarters with the skin side up on the dough and carefully pour the sour cream topping over it. Bake the cake in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Remove the cake from the oven and let it cool.