John Myers
Ingredients for 1 servings:
- 275 g wheat flour type 550
- 80 g sugar, very fine
- 1 pinch of salt
- 1 packet of vanilla sugar
- 180 g butter, cold
- 360 ml milk
- 80 g semolina (use a little more milk if using wholegrain semolina)
- 3 tbsp sugar
- 2 eggs, size M or L, separated
- 900 g plums (also plums possible)
- some butter for the mold
- some cinnamon sugar
- some almonds, ground
Instructions
Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 45 minutes
Shortcrust pastry, juicy and very tasty
Place the flour, sugar, vanilla sugar, and salt in a bowl and mix well. Add the cold butter in small pieces. First, mix with the dough hook of a hand mixer, then continue kneading by hand until the dough is smooth and supple (add a very small piece of butter if necessary). Wrap in plastic wrap and refrigerate for about an hour. In the meantime, grease a 26 cm springform pan with butter and sprinkle with ground almonds. Bring the milk and 3 tablespoons of sugar to a boil in a saucepan. Stir in the semolina and simmer on low heat for about 4 minutes, stirring constantly. Let cool for 15 minutes. Preheat the oven to 175°C (top/bottom heat). Wash and dry the plums, halve them, and remove the stones. Cover and set aside. Stir 2 egg yolks into the cooled semolina. Beat 2 egg whites with a hand mixer until stiff peaks form and fold into the semolina mixture. Remove the batter from the refrigerator and spread 2/3 of it into the prepared cake tin, pulling up 2/3 of the edges. Pour in the semolina and smooth it down. Arrange the plum halves on top. Sprinkle the remaining batter over the plums as a crumble. Place in the preheated oven (second rack from the bottom) and bake for approximately 50-55 minutes. Be careful that the crumble doesn’t get too brown; cover with aluminum foil if necessary (depending on your oven). This wasn’t necessary in my case. Remove from the oven after baking and immediately sprinkle with cinnamon sugar.
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