John Myers
Plum Cake No. 2 from 2016
The perfect plum cake no. 2 from 2016 recipe with a picture and simple step-by-step instructions.
- 125 g Branded butter
- 60 g Sifted powdered sugar
- 3 fresh Eggs separated
- 1 pinch Salt
- 120 g Flour
- 40 g Mondamin
- 2 teaspoon Saffron baking powder
- 1 half a packet Vanilla sauce powder
- 90 ml Advocaat
- 90 ml Butter for the mold
- 90 ml Breadcrumbs
- 600 g Fresh plums
- All ingredients should be at room temperature. Wash and halve the plums, removing the stones. Butter a 26 cm baking pan and sprinkle with breadcrumbs. Preheat the oven to 190 degrees.
- Beat the egg whites with a pinch of salt until you can turn the container upside down without the egg whites moving, then set aside. Sieve the flour with mondamin, baking powder and sauce powder.
- Beat the butter with the icing sugar on the highest setting to a white-creamy mass and gradually fold in the egg yolks. Alternately stir in the flour mixture with the egg liqueur and then carefully “fold in” the egg whites.
- Smooth out the dough in the prepared baking pan and press the halved plums vertically into the dough. Place the cake in the preheated oven on the middle rail, turn the heat down to 170 degrees and bake for about 50 minutes.
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