John Myers
Walnut and Plum Cake with Topping
The perfect walnut and plum cake with topping recipe with a picture and simple step-by-step instructions.
- 850 g Plums
- 90 g Walnuts
- 125 g Soft butter or margarine
- 1 pinch Salt
- 175 g Brown sugar
- 1 packet Vanilla sugar
- 5 Pc. Eggs
- 225 g Flour, preferably spelled
- 2 tsp Baking powder
- 250 g Crème légère, crème fraiche or crème double
- 1 packet Vanilla sauce powder for boiling for 500 ml of liquid
- Halve the washed plums and remove the stones. Roughly chop the walnuts. Mix butter, salt, 100 g sugar and vanilla sugar with the whisk of the hand mixer on the highest setting for a few minutes until frothy. Stir in 2 eggs one after the other, about 1/2 minute each.
- Mix the flour and baking powder in another bowl. Briefly stir into the egg cream on a low heat.
- Now the cast is prepared. Mix the crème légère, remaining sugar and eggs with the sauce powder. Fold in the nuts.
- Pour the batter into a greased tart pan (approx. 30 cm in diameter) sprinkled with breadcrumbs and smooth it out. Distribute the plums in a circle, with the cut surface facing up, from the outside to the inside. Carefully distribute the icing over it.
- Bake in the preheated oven on the middle rack at 175 degrees (or fan oven 150 degrees) for about 45 minutes. Then let the cake cool completely in the tin on a wire rack.
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