Nectarine Amaretto Cake

A cake recipe for all foodies:

Line the bottom of a cake springform pan (26 cm ø) with parchment paper.

Place all but 16 amarettini in a freezer bag and crumble with a pastry roller. Separate the eggs. Whip egg whites and cold water until stiff, sifting in sugar (I) and vanilla sugar. Beat in egg yolks one at a time. Sift flour, cornstarch and baking powder on top, fold in with the amaretti crumbs.

Spread into the mold. Bake in a heated oven at 175 degrees for about half an hour. Cool.

Cut the sponge cake 1 x horizontally. Drizzle both bases with liqueur. Rinse 5 nectarines, cut in half and remove seeds. Cut 3 nectarine halves into cubes.

Soak gelatin until cooled. Mash rest of nectarine halves, sugar (Ii) and juice of one lemon. Pass 3-4 tbsp nectarine puree through a sieve and fill into a small freezer bag. Squeeze geltine and let it melt at low temperature. Mix in 3 tbsp nectarine puree, then stir into remaining puree. Refrigerate nectarine puree until it begins to gel.

Place the edge of the cake or a springform pan around a cake base. Whip the whipped cream (I) until stiff. Fold the whipped cream into the puree, then the nectarine cubes. Spread on the base. Place 2nd cake layer on top. Leave cake to cool for 4 hours.

Whip the whipped cream (Ii) until stiff, adding the sugar (Iii). Cover cake with half of the whipped cream.

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