John Myers
Ingredients for 1 servings:
- 250 g flour
- 1 pinch of baking powder
- 2 packets of vanilla sugar
- 1 cup crème fraîche
- 175 g margarine
- 100 g margarine
- 150 g flour
- 75 g sugar
- 1 packet of vanilla sugar
- 1 pinch of cinnamon
- 500 g cream
- 25 g sugar
- 1 packet of vanilla sugar
- 2 packs of cream stiffener
- 450 g plum jam
- e.g. powdered sugar
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours
For the dough, make a shortcrust pastry from the above ingredients. Divide into four pieces and place on springform pans. Distribute the crumble topping evenly over the four layers and bake at 200°C for about 15 minutes. Remove immediately after baking and allow to cool. Spread three layers with the plum jam and then with the whipped cream. Stack the layers on top of each other, finishing with the uncoated layer. Dust with powdered sugar. The cake tastes best if it has a day to set. You can also cut the top layer into twelve slices before it cools and place these on top last. However, since the cake is quite thick, I always cut it into thin slices (16-20) at the coffee table first.
Facebook Comments