John Myers
Plum Egg Liqueur Cake
The perfect plum egg liqueur cake recipe with a picture and simple step-by-step instructions.
- 800 g Plums
- 3 Pc. Eggs
- 1 pinch Salt
- 125 g Soft butter or margarine
- 70 g Powdered sugar
- 125 g Flour
- 35 g Food starch
- 2 tsp Baking powder
- 90 ml Advocaat
- Wash the plums, cut in half and core. Separate the eggs and beat the egg whites with a pinch of salt until stiff. Put aside.
- Mix the egg yolks with butter and powdered sugar for a few minutes with the hand mixer on the highest setting until creamy. Mix the flour, baking powder and cornstarch and stir in alternately with the egg liqueur on a low level. Finally, carefully fold in the egg whites.
- Pour the dough into a greased springform pan (26 cm in diameter) lined with baking paper and smooth it out. Put the plum halves close together in the dough.
- Bake in the preheated oven on the middle rack at 160 degrees convection for about 35 minutes.
- Either dust the cooled cake with powdered sugar or cover it with an eggnog powdered sugar glaze.
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