Summer is calling and a light sweetly cake with cream cheese is sensational for this hot weather.
Looks heavy but it is not!
A simple baked pie shell, cooled and spread with apricot jam. Curl this up and let sit. In the meantime, cut the nectarine into small cubes and mingle with cream cheese, whipped cream, powdered sugar, gelatin, vanilla and some orange juice.
Cut the rolled pie crust into thin slices and set in a bowl the slices spread. The hollow shape with the cream cheese fill and cover with the remaining slices. Thereafter, for approximately 3 hours in the fridge. Carefully lift out of the bowl and sprinkle with heated jam and ... Ready!
Cake base:
-90 g butter
- 6 eggs (M)
- 1 pinch of salt
- 175 g of sugar
- 100 g flour
- 50 g cornstarch
- 2 teaspoons baking powder
For the filling:
- 10 sheets of gelatin
- 1 Nectarine
- 500 g cream cheese
- 75 g icing sugar
- Grated zest of 1 orange
- 5 tablespoons orange juice
- Mark from 1 vanilla bean
- 200 g cream
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| Summer Charlotte |
A simple baked pie shell, cooled and spread with apricot jam. Curl this up and let sit. In the meantime, cut the nectarine into small cubes and mingle with cream cheese, whipped cream, powdered sugar, gelatin, vanilla and some orange juice.
Cut the rolled pie crust into thin slices and set in a bowl the slices spread. The hollow shape with the cream cheese fill and cover with the remaining slices. Thereafter, for approximately 3 hours in the fridge. Carefully lift out of the bowl and sprinkle with heated jam and ... Ready!
Cake base:
-90 g butter
- 6 eggs (M)
- 1 pinch of salt
- 175 g of sugar
- 100 g flour
- 50 g cornstarch
- 2 teaspoons baking powder
For the filling:
- 10 sheets of gelatin
- 1 Nectarine
- 500 g cream cheese
- 75 g icing sugar
- Grated zest of 1 orange
- 5 tablespoons orange juice
- Mark from 1 vanilla bean
- 200 g cream
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