John Myers
Hazelnut Plum Cake
The perfect hazelnut plum cake recipe with a picture and simple step-by-step instructions.
- 700 g Plums
- 65 g Branded butter soft
- 60 g Margarine soft
- 125 g Extra fine sugar
- 1 Vanilla sugar
- 1 pinch Salt
- 2 Eggs separated
- 175 g Flour
- 1 teaspoon Baking powder
- 0,5 packet Vanilla sauce powder
- 100 g Ground hazelnuts
- Butter for the mold
- Breadcrumbs for sprinkling
- 2 tablespoon Granulated sugar
- Powdered sugar
- Wash the plums, drain them, cut them in half and remove the seeds. Butter a springform pan (26 cm) and sprinkle with breadcrumbs. Sieve the flour with the baking powder and the sauce powder and then mix with the ground hazelnuts. Preheat oven to 175 degrees.
- Beat the egg whites in a narrow, tall container until they form firm snow. Then whip the butter with margarine, sugar, vanilla sugar and a pinch of salt until creamy, then fold in the egg yolks one by one and gradually work in the flour mixture with the butter and almond flavor.
- Finally fold in the egg whites (do not stir, just “fold in” carefully). Pour the dough into the prepared dish and smooth it out, place the plums close together with the cut surface facing upwards and bake the cake in the middle of the oven for about 70 minutes.
- Take the finished cake out of the oven and immediately sprinkle a thick layer of sugar. The hail sugar almost completely dissolves when it cools down. You can sieve the cake with a little icing sugar just before serving, which I always prefer than thick cream.
Facebook Comments