For the nectarine cake, first separate the eggs for the base. Beat the yolks, sugar and vanilla sugar until foamy, then beat the egg whites with salt until stiff. Mix the baking powder with the flour and stir into the yolk mixture alternately with the snow. Pour the mixture into a cake pan (springform pan or cake ring) with a diameter of 20 cm and bake for approx. 12 minutes at 170 degrees (test with a stick!). Then allow to cool. Carefully loosen the edge with a knife, but leave the base in the pan.
For the filling, peel 2 nectarines and cut into small pieces. Mix the curd, yogurt and sugar well and add the nectarine pieces. Soak 6 sheets of gelatin in water for about 5 minutes, then squeeze and heat on low until liquid. Then mix 3-4 spoonfuls of the curd mixture with the gelatine (temperature equalization) and only then stir into the curd mixture. Finally, carefully stir in the stiffly whipped cream. Pour the mixture into the cake tin and place in the refrigerator.
Peel 4 nectarines, cut into small pieces and then puree. Stretch puree with a little water to a total of 250 ml. Mix cake glaze powder with 3 tablespoons of sugar, pour in the liquid nectarine puree, stir well and bring to a boil while stirring. Then let cool for 1 minute and spoon onto the cake (curd yogurt cream must be firm!).
Wash the 2 remaining nectarines and a handful of blueberries well. Nect