John Myers
Ingredients for 1 servings:
- 200 g flour
- 75 g sugar
- 75 g butter
- 1 m.-sized eggs
- 500 g plums
- 100 g biscuits (amaretti biscuits)
- 350 ml milk
- 50 g sugar
- 75 g semolina, soft wheat
- 3 m.-sized eggs
- 1 packet of vanilla sugar
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
with fine semolina filling
Knead the ingredients for the shortcrust pastry into a smooth dough and chill it while you prepare the topping. For the topping: Bring the milk and sugar to a boil, remove the pan from the heat, stir in the semolina, and let it swell for about 10 minutes. Wash, pit, and halve the plums. Finely crumble the amaretti biscuits. Place the shortcrust pastry in a 26cm baking tin, creating a raised edge of about 2cm. Sprinkle the crumbled amaretti biscuits on top. Separate the eggs and stir the egg yolks into the slightly cooled semolina mixture. Carefully fold in the stiffly beaten egg whites. Spread the mixture over the pastry, arrange the plums on top, and sprinkle the sachet of vanilla sugar over the cake. Bake the cake in a preheated oven at 150°C for 45 minutes. (Baking time may vary!) If desired, the cake can be decorated with amaretti biscuits and sugar powder before serving! Important! The cake should cool completely in the pan!
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