John Myers
Contents
show
Plum Cake with Almond Caramel
The perfect plum cake with almond caramel recipe with a picture and simple step-by-step instructions.
For approx. 12 pieces; For the batter:
- 200 g Soft butter
- 200 g Sugar
- 1 packet Bourbon vanilla sugar
- 5 Eggs size M
- 300 g Wheat flour type 405 or 550
- 80 g Soft wheat semolina
- 1 packet Baking powder
For covering:
- 750 g Plums
- 80 g Butter
- 75 g Sugar
- 50 g Flaked almonds
- Clean the plums, cut in half and stone, then drain on a sieve.
- Preheat the oven to 180 ° C (convection: 160 ° C). Grease a springform pan (26 cm Ø), sprinkle with breadcrumbs and refrigerate.
- Beat the butter, sugar and vanilla sugar until frothy. Gradually stir in the eggs. Mix flour with semolina and baking powder and stir into the mixture. Pour the dough into the prepared springform pan and smooth it out, cover with the prepared plums and bake in the preheated oven for about 20 minutes.
- In the meantime, melt the butter in a saucepan over a low heat and dissolve the sugar in it. Mix in the flaked almonds. Spread the almond-sugar mixture on the cake and bake for another 40-45 minutes, after about 25-30 minutes cover with aluminum foil so that the topping does not get too dark.
- Take out of the oven and let rest in the mold for about 30 minutes, only then loosen the edge of the mold and let it cool down.
- Cut into pieces and serve with whipped cream.
- Tip 7: Vanilla sauce or a scoop of nut ice cream also tastes good with it.
Facebook Comments