Plum cake A la vanille

Plum Cake... What could be more perfect - just plum cake!
As soon as I saw a picture of this pie in an ordinary, unremarkable TV magazine, I went... Yes, yes, for the plums, especially now, when juicy, delicious plums are begging for pie!
We enjoy together - with crumbly, thin shortbread dough and a featherbed of the favorite, fragrant "Hungarian"!
Ingredients for plum cake "a la vanille":
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Berry Juice
(nectar)
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7 tablespoon
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Sugar
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100 g
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Plum
(Hungarian)
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750 g
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Chicken egg
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1 pc
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Butter
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175 g
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Wheat flour
/
Flour
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400 g
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Sugar powder
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175 g
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Vanilla pudding
(powder, 37 gr.)
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1 package.
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Lemon juice
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2 tablespoon
How to cook plum cake "a la vanille" step by step with photos
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Our Products! |
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Combine 75g powdered sugar, flour, butter and egg. |
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Form dough into a "Roll the dough", Wrap in clingfilm and chill for 30 minutes. |
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Wash the plums, remove seeds and cut into long strips. |
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Caramelize 100g of sugar.
Add 3 tbsp.l. of juice and mix thoroughly.
When you enter the juice caramel will immediately curdle into a glass ball - do not be alarmed, it will become liquid again when heated, plus the juice will give back and plum.
In the original recipe it was cherry nectar, I took what was in the fridge - apple-cherry juice. |
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We add the prunes and let simmer for 5 minutes. |
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4 tbsp.l. of juice and vanilla pudding powder. |
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Add pudding diluted with juice to plums and bring to boil for 1 minute.
Remove from heat and leave to cool for 30 minutes. |
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Roll out 2/3 of the dough into a circle 30 cm in diameter.
To avoid relying on your eye, I recommend weighing the dough on a scale and cutting off the desired portion, as I did.
It is more convenient to roll out the dough between two sheets of baking paper. This way the dough does not tear, and it is evenly unrolled. |
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Take off the top sheet of paper, and using the second sheet, transfer the dough into a form with a diameter of 26 centimeters. |
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Spread the pastry over the entire shape, making a rim. |
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Spread our plum filling on top. |
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Roll out the remaining 1/3 of the pastry to a 26 cm long oval.
Cut strips with a shaping knife about 2 cm wide.
Arrange the dough strips diagonally in a circular pattern on top of the plum filling. Like this.
Bake in a preheated oven - 175°, on the lower level, for 30 minutes.
As the molds vary in composition, the baking time may be extended.
I used a ceramic mold, with this one it took me about 50 minutes. To see how the dough browns. |
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Here we are! |
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Dilute 100 grams of powdered sugar in 2 tablespoon of lemon juice.
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Using a brush, we apply the glaze to the grating and the rim of the pie.
Glaze on the hot pie!
Decorate the top with a sprinkle of decorated sugar... |
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This is how beautiful the cake is! |
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Let the cake cool down completely!
Now you can cut a slice!
And enjoy!!! |
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Enjoy!!! |
Nutritional Value:
Whole Dish: |
Calories
4262.2 Calories
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Protein
52.9 g
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Fat
163.3 g
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Carbohydrates
664.5 g
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Per Serving: |
Calories 355.2 Calories |
Protein 4.4 g |
Fat 13.6 g |
Carbohydrates 55.4 g |
100g: |
Calories 232.9 Calories |
Protein 2.9 g |
Fat 8.9 g |
Carbohydrates 36.3 g |
Flour, Wheat Flour, Lemon Juice, Sugar, Buttermilk, Sweet, Juicy, Eggs, Baking, Plum, Soft, Vanilla pudding, Pastry, Magical, Tarts, Sugar Pudding