John Myers
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Baking: Plum Cake with Pudding Cream and bacon Crust
The perfect baking: plum cake with pudding cream and bacon crust recipe with a picture and simple step-by-step instructions.
The dough
- 150 g Liquid butter
- 400 g Spelled flour type 630
- 160 g Sugar
- 2 piece Eggs
- 2 tablespoon Cream
- 1 packet Baking powder
- 1 pinch Salt
- 1,25 kg Plums
The pudding cream
- 500 ml Milk
- 1 packet Custard powder cream flavor
- 2 tablespoon Sugar
- 300 g Mascarpone
- 2 tablespoon Powdered sugar
The layer of fat
- 1 Glass Coconut oil
- 1 piece Egg
- 5 tablespoon Powdered sugar
- 200 g Roasted almond flakes
Preface
- I got the original recipe from Corinna62. There this cake is baked with a yeast dough base and currants. The original cream is a buttercream made from pudding and butter. After running out of currants, but preferring sour fruit for this cake, I changed the recipe to suit our taste. You can taste the result. 😉
The dough
- Process all ingredients – without plums, of course – into a crumbly dough. Put this in a rectangular (35 x 24 cm), greased and crumbled Sprinform and distribute evenly.
- Halve the plums, remove the pits and cover the bottom with them. Bake in the preheated oven at 190 ° C for approx. 35 minutes with lower / upper heat. Then switch to bottom heat and bake for another five minutes.
- Remove the cake and let it cool completely.
The pudding cream
- Cook the pudding according to the instructions with half a liter of milk and two tablespoons of sugar, then cover with cling film that must lie on the pudding. This is how you prevent skin formation. Cool the pudding to room temperature. Add the mascarpone and powdered sugar and stir well. Spread this cream on the plums and keep in a cool place.
The “Bacon Layer”
- Toast the almond flakes WITHOUT fat until light brown. The coconut oil – it is creamy at room temperature – gently heat and liquefy. Now add the powdered sugar, the egg and the roasted almond flakes and mix. Cover the cream evenly with this mixture and then refrigerate the cake until serving.
- Note 7: Sour cherries, gooseberries, currants and also sour apples are suitable for this cake.
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