Sponge cake with cream cheese and nectarines
Ingredients for the cake:
300 g butter
250 g sugar
1 tsp vanilla extract
5 eggs
375 g flour
4 tsp of baking powder
1 tsp salt
3 tbsp milk
1 or 2 nectarines
Ingredients for the cream cheese topping:
85 g butter
115 g cream cheese spread
125 g icing sugar
1 tsp grated orange peel
1 tbsp chopped pistachios
Así puedes prepararlo
Place the softened butter in a bowl, add the sugar, vanilla, and salt and beat with an electric whisk until a uniform paste is obtained. Add milk and eggs one at a time beating until incorporated.
Sift the flour together with the baking powder and add them to the previous mixture in two batches while mixing.
Pour the mixture into the mold and bake in the oven, preheated to 180 ºC, for 1 hour.
For cream cheese topping, allow the butter to soften at room temperature. Place in a large bowl and beat with an electric whisk for 2 minutes until light and fluffy.
Add the cream cheese and continue beating for 2 more minutes. Add the sugar and grated orange peel and beat 3-4 minutes more.
Remove the cake from the oven and let it cool completely. Cover with the topping and decorate with the chopped nectarines tossed in a little sugar and the pistachios.
*For best results, grease or flour the pan at the beginning of the preparation.
