Ringlo Walnut Slices

Ingredients for 24 servings:

• 200 g flour
• 100 g walnuts, ground
• 100 g cane sugar
• 150 g butter
• 1.2 kg plum(s) (greengage)
• 6 eggs, separated
• 150 g cane sugar
• 150 g butter (half-fat is possible), melted
• 150 g crème fraîche
• 200 g flour
• 100 g walnuts, ground
• 2 tsp baking powder
• ½ tsp baking soda
• Cinnamon and cardamom as desired

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

moist sheet cake with greengage and walnut crumble

Mix the flour, nuts, brown sugar, salt, and a pinch of cinnamon to taste. Add the butter (which should not be too soft) and mix everything by hand or with a hand mixer, first on the highest speed and then on the lowest speed, until crumbly. Chill until ready to use. For the topping, wash, halve, and pit the greengage. Set aside. Meanwhile, line a baking tray with baking paper, placing a baking frame on the side if possible. Preheat the oven to 180°C (top/bottom heat). For the batter, beat the egg whites with a pinch of salt until stiff, then drizzle in 50g of brown sugar and continue beating until stiff. Chill. Beat the egg yolks with the remaining sugar until thick and creamy, then stir in the butter and crème fraîche. Mix the flour, walnuts, baking powder, and baking soda and mix briefly. Add the egg whites and fold in carefully. Immediately transfer the batter to the prepared baking tray and place the greengage, rounded side up, on top. Spread the crumbles evenly over the batter. Bake in the preheated oven for approximately 30-34 minutes, depending on the fruit’s juice content. Note: Mirabelle plums, damsons, plums, apricots, peaches, nectarines, etc. can also be used instead of greengages. However, it’s always best to choose the ripest fruit possible, as these have a high sugar content and contain less water. The less ripe the fruit, the greater the risk that the base and crumble will become soggy from the fruit juice.