Caramel plum cake
Juicy cake on a crispy dough, to which yellow plums add a nice sour taste. The cake is covered with brown sugar, which is lightly caramelized on the grill or using a gas burner.
Preparation time: 30 min preparation, 1h baking
Level: Average
Quantity: 16 slices of cake
Ingredients:
Dough:
190 g butter
200 g of wheat flour
3 egg yolks
3 tablespoons sugar
Filling:
8 larger plums, cut in half and stone removed
300 ml whipped cream
4 tablespoons sugar
4 large eggs
1-2 teaspoons vanilla sugar
Preparation:
1. Prepare the dough. Chop the butter and flour until a smooth, semi-dry crumb is formed. Add egg yolks and sugar. Knead the whole mass into a dough.
2. Preheat the oven to 180 degrees C, and roll the dough into a disc 0.5 cm thick that is slightly larger than the cake tin.
3. Place the dough in a quiche form, press against the bottom and sides of the form, and cut the remaining dough off the edges.
4. Line the dough with parchment paper and pour in the dry peas to keep the dough in good shape during baking. Bake for about 20 minutes.
5. Until the dough is cooked, halve the plums, and remove the stone.
6. Put plums to the prebaked dough, cut side on top.
7. Mix the whipped cream with the egg, sugar, and vanilla.
8. Pour the cake over the filling so that the half plums protrude from the filling
9. Bake at 180 degrees C for about 45 minutes until the filling is set and the edges start to brown slightly.
10. Remove the cake from the oven and lightly shake the plums over with the sugar. The sugar layer must not be thick, only a few mm.
11. Place the cake in the oven, on the grill and brown the sugar at 180 degrees for about 10 minutes. You can also brown the sugar with a gas burner.
Serve completely chilled.
Ready !!
