John Myers
Plum Cake with Almond Crust
The perfect plum cake with almond crust recipe with a picture and simple step-by-step instructions.
For approx. 16 pieces:
- 350 g Butter
- 2 packet Vanilla sugar
- 5 tbsp Whipped cream
- 100 g Brown sugar
- 150 g Flaked almonds
- 1,75 kg Plums
- 1 pinch Salt
- 250 g Sugar
- 4 Eggs size M
- 250 g Wheat flour type 405 or 550
- 75 g Food starch
- 1 packet Baking powder
- Fat and crumbs for the drip pan
- Grated zest of 1/2 organic lemon
- For the almond crust, put 100 g butter with 1 packet of vanilla sugar, cream and brown sugar in a saucepan, bring to the boil and simmer over low heat for about 5 minutes. Carefully fold in the almond flakes with a fork and simmer for another 2-3 minutes. Remove from the stove and let cool for about 15 minutes. Stir gently several times. Wash the plums, halve and stone them, drain well on a sieve.
- Preheat the oven to 200 ° C (convection: 175 ° C).
- For the batter, mix 250 g butter, salt, 1 packet of vanilla sugar and sugar with the whisk of the hand mixer until creamy. Stir in the eggs one at a time. Mix the flour with cornstarch, baking powder and lemon zest and stir in 2-3 servings.
- Grease a drip pan in the oven and sprinkle with breadcrumbs. Smooth out the dough in the prepared form and cover with the plums tightly and tightly. Spread the almond glaze over it and bake in the preheated oven for about 30 minutes on the middle rack. Take out of the oven, place on a rack and let cool down. Whipped cream tastes good with it.
- Tip 5: I took half the amount stated and baked the plum cake in a square springform pan (24 x 24 cm). Those who prefer the leaner variant consume about 1/3 less sugar than indicated.
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