John Myers
Contents
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Ingredients
For approx. 24 pieces:
- 300 g Soft wheat semolina
- 100 g Wheat flour type 405 or 550
- 2 tsp Baking powder
- 1 pinch Salt
- 125 g Ground almonds
- 125 g Sugar
- 1 tbsp Vanilla sugar
- 4 Eggs size M
- 5 tbsp Milk
- 200 g Butter
- Fat for the drip pan
For the topping and the crumble:
- 1,5 kg Plums
- 100 g Amarettini biscuits
- 75 g Butter
Instructions
- Wash the plums, remove the stones and drain them on a sieve. Grease a drip pan of the oven with fat and sprinkle with a little semolina, chill.
- Put the amarettini in a freezer bag and crumble finely with a rolling pin. Add 75 g butter and knead into crumble, chill.
- Preheat the oven to 200 ° C (fan oven: 180 ° C). Mix the semolina with the flour, baking powder and salt. Mix the butter with sugar and vanilla sugar until creamy. Gradually stir in the eggs. Stir in the milk and ground almonds with the flour mixture and spread the dough immediately on the prepared drip pan.
- Spread the prepared plums on the dough like a roof tile, sprinkle with amarettini sprinkles and bake for at least 35-40 minutes.
- Take the plum cake out of the oven, allow to cool slightly and cut into pieces of the same size.
- Tastes great with whipped cream.
Nutrition
Serving: 100gCalories: 163kcalCarbohydrates: 14.3gProtein: 0.8gFat: 11.2g
