John Myers
Contents
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Ingredients
- 500 g Fresh plums
- 150 g Butter
- 255 g Sugar
- 1 pinch Salt
- 100 g Marzipan raw mass
- 3 Eggs
- 250 g Flour
- 0,5 Pck. Baking powder
- 200 g Almond sticks
- 150 g Full fat yogurt
- Powdered sugar
Instructions
- Wash the plums, dry them, cut in half, remove the stone and cut the halves again (depending on the thickness of the plum) in half or third lengthways.
- Mix 175 g sugar, butter and salt with the paddle of the hand mixer until creamy. Pluck in the raw marzipan mixture in small pieces, stir well with the butter mixture and whip until creamy. When it has become a homogeneous mass, gradually stir in the eggs.
- Mix the flour, baking powder and 100 g almond sticks well in a bowl and stir alternately with the yogurt into the egg-fat mixture.
- Preheat the oven to 175 ° (convection 150 °). Line a 26 cm springform pan on the bottom with baking paper and grease the edge. Pour in the dough and smooth it out a little. Press the slices of plum - skin side up - tightly and lightly into the surface. Spread the remaining 100 g of almond sticks on top and sprinkle everything thickly with the remaining 80 g of sugar.
- The baking time on the middle rack is 45 - 60 minutes. After 45 minutes, however, test it with a wooden stick. There must be no more liquid dough adhering to it when it is pierced in the middle and pulled out. If this is still the case, then test again after another 10 minutes. Then switch off the oven, leave the cake in it for another 5 minutes and then take it out of the oven and let it cool completely on a rack. If you like, you can lightly dust the surface with powdered sugar for the look.
- An uncomplicated, moist cake that tastes best when it is slightly lukewarm. However, if it is frozen, it can be reheated very briefly. In addition a dollop of rum-cream .......... ouch .......... doesn't matter .......... ;-)))
