Nectarine Cream Cake

Nectarine Cream Cake

A nectarine cream cake is more than just a simple dessert; it is an experience. This decadent cake, with a soft cocoa base and a delicious nectarine cream, is perfect for celebrating special moments or simply indulging yourself. Preparing this cake can become a delightful activity that brings a smile to your face and leaves an unforgettable impression on your loved ones.

Preparation time: 30 minutes
Baking time: 35-45 minutes
Total time: 4 hours and 30 minutes (including cooling time)
Servings: 12

Ingredients

*For the base:*
- 5 large eggs (XL)
- 12 tablespoons granulated sugar
- 6 tablespoons all-purpose flour
- 50 g cocoa powder
- 2 tablespoons oil
- 1 pinch of salt
- Optional: 1 teaspoon baking powder

*For the cream:*
- 4 large nectarines (approximately 450 g without skin and pits)
- 4 tablespoons sugar
- 230 g marshmallows
- 400 g heavy cream (e.g., Pilos)

*For the glaze:*
- 170 g milk chocolate
- 50 g unsweetened heavy cream

*For the syrup:*
- 120 ml peach compote

*For decoration:*
- 1 nectarine
- 100 g mascarpone and chocolate cream

Step-by-Step Preparation

1. Preparing the base

- Start by preheating the oven to 190 degrees C. It is essential to have the oven well heated before placing the cake to ensure even baking.

- Separate the egg whites from the yolks. It is important to use fresh eggs for the best results. Beat the yolks with the sugar until creamy and doubled in volume, and the color becomes light.

- Add the 2 tablespoons of oil and continue mixing until incorporated. The oil helps retain moisture in the base.

- Sift the cocoa powder and baking powder directly into the yolk mixture. This step is crucial to avoid lumps in the composition. Mix well until homogeneous.

- In another bowl, beat the egg whites with a pinch of salt. When they start to foam, add 6 tablespoons of sugar, continuing to mix until a firm and shiny foam forms.

- Gently fold 2-3 tablespoons of egg whites into the cocoa and yolk mixture using a spatula. This step helps lighten the mixture. Then, add the remaining egg whites and sift in the flour, carefully mixing to avoid losing the air from the egg whites.

- Pour the mixture into a round pan (24 cm) lined with baking paper and bake for 35-45 minutes. Check with a toothpick; if it comes out clean, the base is ready. After baking, let it cool on a rack and then divide it into 3 layers.

2. Preparing the nectarine cream

- Cut the washed and pitted nectarines into cubes. In a non-stick pot, combine them with 3 tablespoons of sugar and cover with a lid. Cook over medium heat for about 10 minutes until they become soft and the syrup thickens.

- After boiling, puree the nectarines with an immersion blender and strain them to obtain a smooth texture. Return the mixture to the pot and let it cook for a few more minutes. Then, add the marshmallows, stirring well until melted. Turn off the heat and let the mixture cool. You can speed up the process by placing the pot in a bowl of cold water.

- In a separate bowl, whip the heavy cream with 1 tablespoon of sugar until fluffy. Then, gently fold the whipped cream into the cooled nectarine cream.

3. Preparing the glaze

- The glaze is prepared just before assembly. In a non-stick pot, melt the chocolate with 30 g of heavy cream. Mix well, then add another 20 g of cream and homogenize.

4. Assembling the cake

- Use an adjustable cake ring to assemble the cake. Place the first layer of base at the bottom of the form and soak it with the peach compote. Add half of the nectarine cream and cover with the second layer. Soak again and add the remaining nectarine cream. Place the last layer of base, which will also be soaked, and put the cake in the refrigerator for at least 4 hours, ideally overnight.

- After it has been in the fridge, remove the cake from the form and pour the chocolate glaze over the top. For an elegant look, decorate with a sliced nectarine and a few dollops of mascarpone and chocolate cream.

5. Serving and combinations

This nectarine cream cake is best served alongside a cup of green tea or a strong espresso. You can add vanilla ice cream for a contrast of textures or even a caramel sauce for an extra sweetness.

Practical Tips

- Use ripe but firm nectarines for the best flavor.
- If you don’t have marshmallows, you can use gelatin to thicken the cream.
- Experiment with other seasonal fruits, such as peaches or plums, to diversify the recipe.

Frequently Asked Questions

1. Can I use other types of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the result will vary in terms of texture.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream and use dark chocolate for the glaze.

3. How long can the cake be stored?
The cake keeps well in the refrigerator for 3-4 days, but it is best consumed fresh.

Nutritional Benefits

This cake offers a delicious combination of carbohydrates, healthy fats from oil and cream, as well as vitamins and antioxidants from nectarines. It is a better choice than many other desserts, considering the natural and fresh ingredients used.

In conclusion, the nectarine cream cake is not just a dessert, but a true culinary masterpiece. Whether you prepare it for a special occasion or simply to indulge yourself, this cake will bring joy and satisfaction with every slice. Enjoy!

 Ingredients: Ingredients for the Base: 5 very large eggs (XL), 12 tablespoons of granulated sugar, 6 tablespoons of flour, 50g of cocoa powder, 2 tablespoons of oil, 1 pinch of salt, optional 1 teaspoon of baking powder. Cream: 4 large nectarines (450g without skin and pits), 4 tablespoons of sugar, 230g of marshmallows, 400g of liquid cream (Pilos used). Glaze: 170g of milk chocolate, 50g of unsweetened liquid cream. Syrup: 120ml of peach compote. Decoration: 1 nectarine, 100g of mascarpone cream and chocolate.