John Myers
Ingredients for 4 servings:
- 16 rusks
- 250 ml milk
- 1 tbsp sugar
- 1 packet of vanilla sugar
- 1 egg(s)
- 800 g plums
- 1 egg(s)
- 4 tbsp cream
- 80 g almond flakes
- 50 g coconut flakes
- 3 tsp, heaped cornstarch
- 1 packet of vanilla sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
also very tasty with apples or cherries
Layer the rusks in two layers in a greased baking dish. Whisk together 250 ml of lukewarm milk, 1 tablespoon of sugar, vanilla sugar, and 1 egg. Pour over the rusks and let them soak for about 10 minutes. Wash, pit, and halve or quarter the plums and place them on the rusk mixture (thinly sliced apples, cherries, or other fruit are also good options). Whisk together 1 egg, cream, flaked almonds, coconut flakes, cornstarch, and vanilla sugar, then spread the mixture over the fruit. Bake at 180°C (top and bottom heat) for about 1 hour. The sparing use of sugar brings out the natural flavors of the fruit, almonds, and coconut. Vanilla sauce or vanilla ice cream go well with this.
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