Nectarine cake with burnt sugar cream

Nectarine and Caramel Cream Cake

Do you want a dessert that combines the sweetness of nectarines with the delicacy of a caramel cream? Then this cake is the perfect choice! With a fluffy texture and intense flavor, this nectarine cake is ideal for a Sunday meal with loved ones. Here’s how you can prepare this delight step by step.

Preparation Time: 30 minutes
Baking Time: 25 minutes
Total Time: 55 minutes
Number of Servings: 8

Ingredients

For the Base:
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 1/2 packet of baking powder
- 2 tablespoons of oil

For the Caramel Cream:
- 8 eggs
- 8 tablespoons of sugar
- 700 ml of milk
- 1/2 vanilla pod

For the Caramel:
- 8 tablespoons of sugar
- 2-3 drops of water

For the Fruits:
- 1 kg of nectarines, washed, peeled, and sliced

For Decoration:
- 200 ml of liquid cream
- 2 tablespoons of mascarpone
- 2 nectarines (for decoration)
- Mint leaves

Brief History

Desserts with caramel cream are a culinary tradition that combines simple preparation techniques with basic ingredients, creating a culinary experience cherished by generations. The nectarine cake is inspired by classic recipes, adding a fresh and seasonal touch through the use of nectarines, a delicious and fragrant fruit.

Step-by-Step Preparation

1. Caramelizing the Sugar
- Start by caramelizing the sugar for the cake base. In a small pan, add 8 tablespoons of sugar and a few drops of water.
- Boil over medium heat, stirring occasionally, until the sugar turns into a light golden caramel. Be careful not to burn it, as the bitter taste will affect the dessert.
- Once you have the caramel, carefully pour it into a tall pot, ensuring to evenly cover the bottom. Let it cool.

2. Preparing the Nectarines
- Place the slices of nectarine over the cooled caramel. They will add a fresh taste and pleasant texture to the cake.

3. Caramel Cream
- In a large bowl, beat the 8 eggs with the sugar and the vanilla pod until homogeneous.
- Add the cold milk and mix well.
- Pour this mixture over the nectarine slices in the pot.

4. Preparing the Base
- Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until firm, then gradually add the sugar, continuing to mix until you achieve a glossy foam.
- In another bowl, beat the yolks with the oil. Add them to the egg white foam, mixing gently.
- Sift the flour together with the baking powder and incorporate them into the egg mixture, mixing carefully.
- Pour this mixture over the caramel cream in the pot.

5. Baking
- Preheat the oven to 180°C. Place the pot in the preheated oven and bake for 20-25 minutes, or until the base is firm to the touch. Check with a toothpick; if it comes out clean, the cake is ready.

6. Cooling and Serving
- Once the cake is baked, let it cool in the pot. Cover it with the pot lid and let it rest until the next day in the fridge.
- Before serving, whip the liquid cream with the mascarpone until firm.
- Invert the cake onto a platter, decorate with whipped cream, fresh nectarine slices, and mint leaves. A delicious option would be to add grated white chocolate for an extra touch of elegance.

Practical Tips
- Caramelization: If you are new to caramelization, don’t be afraid! Use medium heat and stir constantly to avoid burning the sugar.
- Nectarines: Choose well-ripened nectarines for the best flavor. They should be slightly soft to the touch and have an intense aroma.
- Base Texture: Make sure the egg whites are well beaten for a fluffy base. You can add a teaspoon of lemon juice to help stabilize the foam.
- Variations: You can experiment with other seasonal fruits, such as peaches or plums, to create a different yet equally delicious cake.

Calories and Nutritional Benefits
Each serving of nectarine cake has approximately 320 calories, being a good source of protein from eggs and calcium from milk. Nectarines provide vitamins A and C, and have antioxidant properties.

Frequently Asked Questions
- Can I use other types of sugar? Yes, you can experiment with brown sugar which will give a more caramelized and richer flavor.
- Is it possible to make the dessert without eggs? Unfortunately, eggs contribute to the structure and taste of the cake, but you can look for plant-based alternatives to adapt it.
- How can I store the cake? The cake keeps well in the fridge for 2-3 days, covered with plastic wrap.

This nectarine and caramel cream cake is not just a dessert, but a full experience of flavors and textures. I invite you to try it and share the sweet moments you create with your loved ones! Enjoy!

 Ingredients: Base: 4 eggs, 4 tablespoons of sugar, 4 tablespoons of flour, 1/2 packet of baking powder, 2 tablespoons of oil. Burnt sugar cream: 8 eggs, 8 tablespoons of sugar, 700 ml of milk, 1/2 vanilla pod. Caramel: 8 tablespoons of sugar. Additionally, 1 kg of washed nectarines, peeled and sliced. Decoration: 200 ml of liquid cream, 2 tablespoons of mascarpone, 2 nectarines, mint leaves.

 Tags:  cake nectarine burnt sugar cream