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🍰 Berry Nectarine Cake with Cream Cheese

122 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 75 g Coconut blossom sugar (4 tbsp)
• Salt
• 100 g Spelt flour Type 1050
• 250 g Nectarine (2 Nectarines)
• 250 g Strawberries
• 250 g Blueberries
• 100 g Cream cheese (30 % fat)
• 100 g Yogurt (3.5 % fat)
• 50 g small Limes (1 small Lime)
• 3 sheets white Gelatin
• 200 ml Apple juice
• 1 half Vanilla pod

Instructions

1. 1. Beat the eggs, coconut blossom sugar, and a pinch of salt in a bowl with an electric hand mixer for 5 to 7 minutes until creamy.
2. 2. Sift the flour over the mixture and gently fold it into the batter with a spoon.
3. 3. Line the bottom of a springform pan (24 cm diameter) with baking paper and pour in the batter. Bake the cake in the preheated oven at 180 °C conventional heat (convection: 160 °C, gas: mark 2-3) for about 20 minutes.
4. 4. Meanwhile, wash the nectarines, halve them, remove the stones, and slice them. Wash the strawberries, remove the stems, and slice them. Wash the blueberries in a bowl and pick out any unripe berries.
5. 5. Let the cake base cool completely on a wire rack. Slice the vanilla pod lengthwise and scrape out the seeds. Mix the seeds smoothly with the cream cheese and yogurt, and spread this mixture over the cooled cake base.
6. 6. Rinse the lime under hot water and dry it. Grate the zest finely. Gently mix the prepared fruit with the lime zest and distribute it evenly over the cream cheese-yogurt layer.
7. 7. Soak the gelatin in cold water. Warm 2 tablespoons of apple juice in a pot and dissolve the squeezed gelatin in it while stirring. Then mix the solution with the remaining juice.
8. 8. Distribute the juice-gelatin mixture evenly over the fruit as soon as it begins to set. Chill the cake for at least 90 minutes. Release the springform ring and serve the cake.

Nutrition per serving

• kcal: 122
• Protein: 4 g · Fett/Fat: 2 g · Carbs: 20 g