Yogurt Nectarine Cake

Quickly knead all ingredients for the shortcrust pastry except cornstarch and flour until smooth. Work flour and cornstarch underneath. Rest the dough in the refrigerator for 10 min. Now roll out, cut out a ring of about 28 cm and place on a baking sheet lined with parchment paper. (Leftover dough can easily be frozen.) Prick the dough a few times with a fork and then bake for 10 min in a 180 degree oven.

For the frankfurter quantity (sponge cake) melt the butter in a saucepan and let it boil once, then remove it from the kitchen stove. Beat vanilla sugar, eggs, sugar, a little salt and lemon zest in a water bath until warm. Next, remove baking bowl from water bath and continue beating for 6-8 minutes until cooled. Sift flour and cornstarch on top and fold in. Finally, fold in the melted warm butter.

Pour the mixture into a 28-cup cake springform pan or a 28-cup ring placed on a baking sheet lined with parchment paper. Bake in the oven set to 180 °C (convection) for 2 min, then turn down to 165 °C and continue baking for approx.18 min. Cool the bases well. Cut 2 approx. 1 cm thick layers/bottoms from the sponge cake base.

Stir the apricot jam until smooth and spread the jam on the short pastry. Place a sponge cake base on the jam-coated short pastry and form a springform border around the bases.

Cut the nectarines in half, remove the seeds and from 14 nectarine halves make an egg.

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