Pour lukewarm water, yeast, and sugar in mixing bowl.
Grate Lemon zest with a microplane or grater, hand grater or a vegetable peeler and dice fine.
Add melted (not hot) butter, warmed milk, salt, lemon peel, and beaten eggs. Mix well.
Add flour, 1 cup at a time, mixing well after each cup. Add more flour, if necessary, to make a smooth dough, and turn out onto a floured surface. You can either mix it in a bowl like I showed up above or you can mix it in a mixer.
Knead very lightly.
Let rise for about 1 hour; punch down and let rest for 10 minutes.
Meanwhile prepare the nectarines, Streusel and custard toppings.
Spread dough in 2 well-greased 9x13 pans, or save half the dough in the fridge or freeze it.
Let the dough rise for 30 minutes.
Cover this and let it double in size.
Meanwhile prepare the fruit. filling and topping.
Nectarine topping
6 medium sized Nectarines
vanilla extract
9. Nectarine topping:
Prepare the 6 medium sized Nectarines.
I like to peel the nectarines.
To do this I cut a cross hatch in the nectarine with a paring knife all the way around.
Drop the nectarine in boiling water for about a minute.
With your paring knife peel off the skin.
The pit is stubborn sometimes to come out. If so cut a wedge off the nectarine like so.
Keep cutting wedges around the pit. It really goes pretty fast.
Toss the nectarines in a bowl with vanilla extract.
After the dough has raised . Sprinkle with cinnamon and sugar, and pre-bake the crust for 15 minutes at 375 degrees. It gets a better oven raise this way, and browned.
If you pack it with the fruit and the custard to begin with and then bake it the crust hardly raises at all.
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Bake for 10- 15 minutes at 375 degrees to set the crust. Remove from oven. Let's top with the custard and the crumb topping. If you want you can just add the crumb topping and bake it without the custard.
Stagger the Nectarines in rows (or in random fashion if in a hurry) on top of dough.
Top first with the custard, let's put it together.
Custard
1 beaten egg
1 cup cream or 1 / 2 cup sour cream with 1 / 2 cup milk
2 tablespoon sugar
1 tablespoon vanilla extract
Mix all ingredients for the custard in a metal bowl, pour over the peaches and top with the streusel.
If you like lots of custard like I do you may want to double this recipe.
Let's make the Streusel topping.
Crumb Topping or Streusel
1/2 cup (75 gr) Flour
1/4 cup (50 gr)Sugar
1-2 teaspoons (10 gr) Cinnamon
3-6 tablespoons (28 gr) melted Butter
Streusel is a flexible garnish
Some like it drier, some like it
sweeter
Let's mix up the Streusel.
I dedided to go with 1 teaspoon cinnamon and 6 tablespoons melted butter.
Mix all the ingredients for the Streusel in a stainless bowl
and work together till you have small pea size crumbs.
Let's put it together
If you decided to go with the custard put that on first.
Then sprinkle crumbs and continue baking at 350° for 30 minutes longer.
the custard is set. I used the lighter streusel for this.
If you don't want custard sprinkle the Streusel on the nectarines and bake till nicely browned.
Cool and cut in squares and serve topped with whipped cream. Store in fridge, this cake
gets better after a day. It will keep for a week at least properly stored.
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