John Myers
Apple and Plum Cake
The perfect apple and plum cake recipe with a picture and simple step-by-step instructions.
- Fat for the bottom of the springform pan
- 5 piece Eggs size M
- 4 tbsp Cold water
- 200 g Sugar _ for the dough
- 50 g Sugar _ for the apples
- 1 tbsp Heaped sugar _ for the cream
- 200 g Flour
- 1 tsp Baking powder
- 800 g Apples
- 600 g Plums or plums
- 600 g Whipped cream _ at least 30% fat
- 3 packet Cream stiffener
- 2 tbsp Plum brandy or 1 bottle of Aroma Arrak
- 50 g Flaked almonds
- 1 tbsp Lemon juice
- 1 tbsp Chopped pistachios
- Grease the springform tin (26 cm) on the bottom. Separate eggs. Beat the egg white and 4 tablespoons of cold water until stiff, sprinkling in 200 g of sugar. Beat in the egg yolks one at a time. Sift the flour and baking powder over it, fold in. Brush into the mold. Bake in a hot oven (electric stove: 200 ° C / convection 175 ° C / gas: level 3) for 30 – 40 minutes. cooling down
- Peel and core the apples, except for 1 half, and cut into wedges. Bring ¼ l water and 50 g sugar to the boil. Cover the slices and cook for about 3 minutes. Lift out with a slotted spoon, allow to cool.
- Wash the plums, cut in half, stone. Cut approx. 4 halves into wedges and set aside. Cook the rest in the apple stock for 5 – 8 minutes, depending on how ripe it is. Drain, collecting the brew. Let the plums cool down.
- Whip the cream until stiff, pour in the cream stiffener and 1 tbsp sugar. Cut the bottom twice horizontally. Place the edge of the mold around the lower base. Cover with the plums, spread 1/3 of the cream on top. 2. Lay the bottom on it. Add schnapps / arrak to the brew, drizzle the ground with it. Cover with apples, cover with a second third of the cream. 3. Put the floor on it.
- Brush the cake with half of the remaining cream. Roast the almonds without fat, sprinkle with them on the edge. Cut the apple half into 12 wedges, drizzle with lemon juice. Decorate the cake with the rest of the cream, pistachios, plums and apples.
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