Summary

Ingredients

For the ground:

• 100 g butter, (HF at will)
• 100 g suar
• 2 egg (s)
• 0.5 ½ lemon (s), the juice from it
• 100 g flour
• 1 packet custard powder, vanilla
• 0.5 ½ pack baking powder
• 2 tablespoon orange juice

For covering:

• 500 g nectarine (s), diced

For the cream:

• 2 cups natural yogurt
• 4 tablespoon sugar
• 0.5 ½ lemon (s), the juice from it
• 4 sheets gelatin
• 1 cup cream

For the set:

• 1 nectarine (s)
• Almond (s), honey etc. at will

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Instructions

1. For the bottom, beat the butter with sugar until frothy and stir in the eggs one by one.
2. Sift the flour with the custard powder and baking powder, sift into the dough in portions and stir in with the fruit juices.
3. Adjust the baking frame to about 30 x 25 cm and place on a baking sheet lined with baking paper. Spread the dough in. Spread the nectarine cubes evenly on top. Bake at 180 ° C for about 35-40 minutes.
4. Let the base cool on a wire rack.
5. For the cream, mix yoghurt with sugar and juice.
6. Soak and dissolve gelatine according to package instructions; Stir in the yogurt cream. Refrigerate.
7. As soon as the mass begins to gel, whip the cream until stiff and fold in.
8. Place the base on a cake plate and place the baking frame around it again.
9. Spread the cream on the floor and let it set in the refrigerator for at least 2-3 hours.
10. Cut the nectarine into wedges and garnish the entire surface with wedges of nectarine and, if you like, almonds, honey, etc.