Nostalgic Nectarine

Having a keen interest in cakes made me want to make a cake that I tasted and relished all through my growing years. I cant say it tasted the same but it was well appreciated by all who tasted it. For those who visit Bon Bon Cakes will know what i am talking about. You wont regret trying it out.

Ingredients:
Pure Ghee - 4 1/2 Tablespoons
Vanilla essence- 3/4 teaspoon
Cake Flour- 1cup (lightly spooned into the cup)
Cornstarch- a little less than 1/2 cup( lightly spooned into the cup)
Egg Whites- 6 large
Sugar- I cup minus 1 tablespoon
Water -1/2 cup
Grated Lemon Zest of 1 lemon(optional)

Preheat the oven to 350F. Grease and prepare 8 * 3"
cake pans.

1. Heat the ghee so that it melts. Let it clarify and when it is clear sieve it through a fine strainer. Add the vanilla essence and the lemon zest.
2. Sieve the flour and the corn starch
3. In a large mixing bowl beat the egg whites on high for atleast 7 minutes until light peaks are formed

•  Gradually stir in the water into the whites with a spatula. Take cake as you stir in the water so that the fluff of the whites is not lost.Use a spatula and fold in the water with whites. Take care not to reduce the air that has been incorporated into the cake.
• Remove 1/2 cup of beaten egg whites and carefully mix it into the butter. This step is very important. If you add the butter directly to the whites it wont incorporate and will settle at the bottom of the bowl.
• Fold in the flour little by little and fold it in gently with a spatula until all the flour has disappeared
• Fold in the butter mixture until just incorporated.
• Pour into pans and bake for 25 minutes
•   Unmould onto lightly greased racks

Syrup

• Sugar- 1/2 cup
• Water 1/4 cup

Heat water and sugar till both dissolve. Use a pastry brush and smear about 4-5 tablespoons on each layer.

Filling 1 

•  Jello Instant Vanilla Custard

Filling 2

• 1 nectarine cut into small pieces
• 1/4 cup brown sugar
• 1/4 cup water minus 1 table spoon water

Heat the water and sugar and add in the nectarine pieces and cook for 5-10 minutes.Cool

Whipped Cream

•  1 cup whipped cream
• 2 tablespoons sugar

Put the vessel being used to whip the cream on ice and whip on medium speed and then on high speed.When the cream start to form peaks add in the sugar to make it stiff

Assembly of the cake

• Use a serrated knife and cut horizontally into 3 equal pieces
• Use the syrup to wet the cake. Don't make it too moist ( it will be hard to handle the cake)
• Pour the custard filling on the first layer
• Place the second layer on top of this layer carefully so that all sides are aligned
• Sprinkle as mentioned above with syrup and put the nectarine filling
• Repeat with 3rd layer  if needed and cover the last layer with sugar syrup
• Use the whipped cream and cover the sides
• Decorate it and enjoy the hard work.

BON APPETIT