Peach and nectarine cake

Ingredients

• 4 eggs
• 6 tablespoons sugar
• 4 tablespoons crumbly yogurt cheese
• 4 tablespoons oil
• 4 tablespoons sour cream
• grated zest of 1 lemon
• 1 teaspoon lemon extract
• 4 egg whites
• 1/8 teaspoon salt
• 2 packets vanilla sugar
• 4 tablespoons semolina
• 6 tablespoons flour
• 1 packet baking powder
• 4 peaches
• 4 nectarines
• 50 g butter

Preparation

1. Separate the egg whites from the yolks. Mix the yolks with the yogurt cheese and sugar. 2. Mix in the oil, sour cream, grated lemon zest and lemon extract, one at a time. 3. Beat the egg whites with the salt until stiff, then add the vanilla sugar. Gently fold them into the cheese mixture. 4. Mix the semolina with the flour and baking powder, then gradually add them to the batter. It will be a little thicker than pound cake batter, but still pourable. 5. Wash the peaches and nectarines, dry them and cut each fruit into 8 wedges. Grease the pan with butter and arrange the fruit in a single layer. 6. Spread the batter over the fruit and level it out. Bake for 45 minutes at 180°C, until lightly browned and set in the middle. 7. Once you turn off the oven, immediately invert the cake onto a platter. Leave it to cool for an hour, then refrigerate for 2 hours before cutting into portions.