DinnerBooks
Classic plum cake

Classic plum cake

Cooking Time1 h
Ingredients10
DifficultyMedium
0
0
Aron LindqvistAron Lindqvist
This soft plum cake gets its fine character of butter, eggs and sweet plums, with almonds that provide some extra sting. The cake is easy to move together and smells homely when creamed. Serve it for coffee or with a cup of coffee after food.

Ingredients

6 servings
  • Step: 1
    150 g butter
  • Step: 2
    2 1/2 dl veteran
  • Step: 3
    1 pc eggs
  • Step: 4
    2 msk sugar sugar
  • Step: 5
    1 kg fresh plums
  • Step: 6
    1 dl sugar sugar
  • Step: 7
    30 g flagged almond
  • Step: 8
    1 pc eggs
  • Step: 9
    1 1/2 dl cooking cream
  • Step: 10
    1/2 dl jelly (e.g. apricot or x-ray)

Instructions

  • Step: 1
    Put the oven at 225°C.
  • Step: 2
    Deg: Cut the butter into dice. Quickly confuse butter, wheat flour, egg yolk (save white to the sting) and sugar to a dough (preferably in food processors).
  • Step: 3
    Swipe out the dough on the milked workbench and put in a pie shape with removable bottom (or print the pajdegen in the shape).
  • Step: 4
    Filling: Cut the plum in halves and remove the cores. Cut the plum in divides or smaller pieces. Put the plum in the dash. Flagged almonds and sugar over.
  • Step: 5
    Bring together eggs with cooking cream and the leftover white to a stand. Pour the stall over the plum. Set in the oven for about 20 minutes.
  • Step: 6
    Let cool and loosen the cake from the edge of the shape.
  • Step: 7
    Heat the gel in a pot so that it melts. Pencil over the pie. Put floral sugar over. Serve with vanilla sauce or whispade cream.

Näring

Serving Size6serving

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