Burgis Nectarines – Crumble Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 150 g wheat flour, smooth
- 250 g flour, universal (Wiener Griessler)
- 1 pinch baking powder
- 150 grams sugar
- 50 g walnuts, rated
- 1 packet vanilla sugar
- 0.5 teaspoon ½ cinnamon
- 1 pinch (s) salt
- 250 g butter, very soft, cut into pieces
For the filling:
- 600 g nectarine (s), weihed pitted
- 1 tablespoon jam, nectarine or apricot
- 1 teaspoon custard powder, vanilla
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 °, grease and flour the edge of a 26 cm springform pan, cover the bottom with baking paper.
- Cut the nectarines into pieces, mix with the jam and finally fold in the pudding powder.
- For the dough, put the dry ingredients in a bowl and mix. Then add the butter pieces and work with the spiral attachments of the hand mixer to a crumbly mass. Pour half of the dough into the mold and press it smoothly, pulling up one edge. Prick the bottom with a fork.
- Put the nectarine mixture on the base and cover with the remaining dough as a sprinkle.
- Now put in the oven and bake for 5 minutes at 200 °, then reduce the heat to 170 ° and bake for about 35-45 minutes.
- Then let the cake cool down in the pan before it can be cut.
- Can also be prepared with peaches, sour cherries, apricots, apples, plums etc. and the appropriate jam.
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