Summary

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

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Instructions

1. Preheat the oven to 200 °, grease and flour the edge of a 26 cm springform pan, cover the bottom with baking paper.
2. Cut the nectarines into pieces, mix with the jam and finally fold in the pudding powder.
3. 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.
4. Put the nectarine mixture on the base and cover with the remaining dough as a sprinkle.
5. 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.
6. Then let the cake cool down in the pan before it can be cut.
7. Can also be prepared with peaches, sour cherries, apricots, apples, plums etc. and the appropriate jam.