Apple and Nectarine Cake

 Ingredients: - 4 tablespoons of flour - 14 tablespoons of sugar - 4 eggs - 1 kg of nectarines - 1 kg of apples - 200 g of biscuits - 250 g of margarine - cinnamon - 2 packets of vanilla sugar

We start by preparing a tray, lightly greasing it with butter to prevent sticking. We place the cubes of margarine in the tray, ensuring they are evenly distributed. Over these, we carefully sprinkle the 5 tablespoons of sugar, which will provide a sweet taste and pleasant caramelization. Next comes a layer of crushed biscuits, which will form a crunchy base for the cake. It is important to ensure that the biscuits are finely crushed, so they integrate perfectly into the mixture.

Then, we turn our attention to the chosen fruits, slicing them thinly. The fruits can be seasonal, such as apples, pears, or peaches, but also berries for a more tart flavor. These are evenly arranged over the biscuits, creating a layer of freshness. Over the sliced fruits, we add another 5 tablespoons of sugar, vanilla sugar, and a pinch of cinnamon, which will bring a warm and comforting aroma. We cover the tray with aluminum foil to maintain moisture and help the fruits soften evenly. We place the tray in the oven, set to low heat, allowing them to bake for about 20-25 minutes until the fruits become soft and juicy.

Meanwhile, we dedicate ourselves to preparing the batter. In a bowl, we beat the egg whites until we achieve a firm consistency, which will give the cake an airy texture. We add the 4 tablespoons of sugar, continuing to mix to obtain a glossy foam. We carefully fold in the yolks and the 4 tablespoons of flour, gently mixing with a spatula so as not to lose the air in the mixture.

When the fruits are ready, we take the tray out of the oven and pour the batter mixture over the layer of baked fruits, ensuring it spreads evenly. We return the tray to the oven, allowing the cake to bake for another 10 minutes, still on low heat, to allow the batter to brown slightly and bond well with the fruits.

After the cake is baked, we take it out of the oven and cover it with a cloth, allowing it to cool for a few minutes. This step helps maintain moisture and intensify the flavors. When it is cool enough, we turn the cake onto a serving platter, being careful to gently detach it from the tray. It is cut only after it has completely cooled, to achieve nice and well-defined portions. This fruit and biscuit cake is perfect for any occasion, having a sweet and tangy taste and a delicate texture that will surely delight everyone who tastes it.

 Tags:  eggs flour sugar fruits apples margarine cookies lactose-free recipes vegetarian recipes recipes for children apple pie