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Plum and apricot cake

updated

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Ingredients for 1 servings:

  • 150 g margarine
  • 150 g powdered sugar
  • 1 packet of vanilla sugar
  • 4 eggs
  • 150 g chocolate (cooking chocolate)
  • 150 g Flour, smooth, 700
  • 1 tbsp, leveled baking powder
  • 2 tbsp rum
  • 1 kg plums or apricots

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity cake

Heat 50g of margarine and chocolate in a double boiler. Whisk the remaining margarine with the sugar and egg yolk until fluffy. Stir in the vanilla sugar and chocolate a spoonful at a time. Add the rum, mix the flour with the baking powder, and fold in the beaten egg whites. Spread onto a baking sheet and top with fruit. Bake at 200°C for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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