John Myers
Ingredients for 1 servings:
- 200 g flour
- 50 g nuts, ground.
- 70 g sugar
- 1 m.-sized eggs
- 70 g butter
- 350 ml red wine
- 2 tbsp sugar
- 1 pack of pudding powder, vanilla
- 500 g plums, pitted
- 150 g nuts, ground.
- 1 cup of cream
- Cinnamon, sugar or cocoa
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
fine nut shortcrust pastry with red wine pudding and whipped cream
Form a smooth shortcrust pastry from the dough ingredients and refrigerate until ready to use. For the topping: Make a pudding with red wine, sugar, and custard powder. Stir in the washed, pitted, and finely chopped plums. Season to taste, adding a little more sugar if needed. Line a 26-cm-tall baking dish with the dough and create a 3-cm-high border. Spoon the pudding on top and sprinkle with the remaining 150g of nuts. Bake the cake for 45 minutes at 180°C. For the topping, whip the cream until stiff, with or without sugar, as desired, and sprinkle with cinnamon or cocoa powder.
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