John Myers
Small Plum Cake …
The perfect small plum cake … recipe with a picture and simple step-by-step instructions.
- 1 Egg yolk
- 60 g Butter
- 1 tablespoon Sugar
- 2 tablespoon Ground almonds
- 100 g Flour
- 300 g Fresh plums
- 250 Milliliters Milk
- 3 tablespoon Sugar
- 1 packet Custard powder
- 125 g Butter
- 3 Eggs
- 1 pinch Salt
- 2 Protein
- 1 pinch Salt
- 1 tablespoon Sugar
- Mix the egg yolks, butter, sugar and almonds together. Add flour and knead into a shortcrust pastry. Wrap in cling film and put in the refrigerator for 30 minutes.
- Wash the plums, dry them, cut them in half and remove the stones.
- Remove some of the milk and mix with the custard powder. Bring the rest of the milk with sugar to the boil. Add the mixed pudding powder, briefly bring to the boil while stirring. Remove from heat and let cool down a bit, stir more often.
- Add the butter to the pudding and stir in. Separate eggs. Stir the egg yolks into the pudding one after the other. Beat egg whites with salt until stiff. Fold the egg whites into the pudding mixture.
- Roll out the dough on a little flour and place in a small springform pan (approx. 20 cm in diameter). Pull up the small edge. Spread the plums on top. Put the pudding mixture on top and smooth it out. Bake in the oven at 180 degrees for about 20 minutes.
- Beat the egg whites with salt until stiff, sprinkling in the sugar. Spread the egg whites on the cake and bake in about 10 minutes at the same temperature. Let the cake cool down and carefully remove it from the mold.
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