Sunday, September 27, 2020
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| Plum cake with almonds |
Ingredients :
- 230 g plum
- 20 g butter
- 60 g raw cane sugar
- 1 1/4 egg yolks
- 1/3 packet of vanilla sugar
- 1/4 tsp cinnamon
- 10 ml mineral water, classic
- 130 g spelled wholemeal flour
- 20 g almond pencils
Preparation :
- Grease the springform form.
- Wash, halve, stone, cut into strips.
- Melt the butter with 120 g raw cane sugar and vanilla sugar in the pot.
- In a bowl, mix the egg yolks, flour, cinnamon, and water with a kneading hook to a crumbly mixture, add the butter-sugar mixture and stir.
- Press 2/3 of the dough on the bottom of the springform pan, spread the plums on top.
- Melt 30 g of sugar in the same saucepan and stir immediately in the almonds. The mass may only be slightly browned. Allow to cool, break into small pieces.
- Spread the sprinkle residue and pieces of almond on the plums.
- Drain the cake at 180 degrees in the oven over the top and bottom heat for about 45 minutes.
- Allow the cake to cool for about an hour before cutting.
- Tip: Egg liqueur, cream, or vanilla sauce taste good.
- Try our burnt almond recipe, our recipe for plum shady sauce or plum muffins, and great recipes for delicious apple pie! With our BMI calculator, you can easily determine whether you have overweight, underweight, or ideal weight.
Nutritional values :
Reference quantity for an average adult according to LMIV (8,400 kJ/2,000 kcal)
- Energy: 967kJ (12%)
- Calories: 231kcal (12%)
- Carbohydrates: 33g (13%)
- Fat: 8g (11%)
- Protein: 5g (10%)
Plum cake recipe - from the springform pan and from the tin
Each plum is a plum, but not every plum is a plum. As a subspecies of the plum, the plum sweetens us in cakes, as a dacha, on a tin cake or filled in fine dough bags beautiful summer and autumn days. As a seasonal fruit, you can process plums for your pastries mainly from July to about October.
Whether as a cake from the springform pan, with spelled flour, cane sugar, hazelnuts, chocolate, and gingerbread spice or as a delicious plum-spread cake from the tin, when choosing the fruit, you should, first of all, make sure that you process ripe plums. If you use plums that are not yet fully ripe, you run the risk that your plum cake will be very acidic and not as juicy as desired. Especially with tin cakes or pastries, whose dough is based on yeast, juicy plums are an absolute must, otherwise, the cake tastes fast doughy and the freshness of the plum is submerged by the dominant yeast dough taste.
For a particularly creamy topping, you can mix the fruits for your plum cake recipe with plum sauce and a little lemon juice in advance, so your cake gets a soft and sour touch that goes perfectly with crispy sprinkles.
Sprinkles, Bags, Cake & Co. – Plum Cake Recipe
If you want to bake a cake with plums and plums, then it is recommended to know the baking characteristics and taste of the fruits to be processed. When baking plums, always place the fruit on top of the cake with the cut side and take advantage of the slightly firmer pulp of the plum compared to other plums.
For particularly sweetness, it is recommended to sprinkle the cake with icing sugar before serving. Whip cream or whipped cream with a vanilla flavor is particularly well suited to plum cake recipes. You get a particularly creamy note in your tin-plated plum cake when you apply a thin layer of vanilla pudding to the yeast dough. For a pastry with frozen fruits, which are then covered sugar-sweet with marzipan sprinkles, the preparation of plum marzipan crumble is suitable. Baked in small molds, a delicious plum pastry is made of a few ingredients, for which you only need about an hour. Instead of icing sugar, you can also add a fine chocolate decoration to the bags before serving. Simply heat white or dark chocolate and pull over the pastry in fine lines. Another great recommendation is our marzipan cake with plums and almonds from a simple stir-fry dough. Or you can switch to another fruit and try out our recipe for pineapple cake!