Recipe: Plum cake A la vanille step by step with pictures | Handy.Recipes

Plum cake A la vanille

Cooked plum cake a la vanille

Time to cook: 180 minutes

Total Servings: 12

Nutritional Value

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"!

Author of the recipe

Ingredients for plum cake "a la vanille":


  • Berry Juice (nectar) - 7 tablespoon
  • Sugar - 100 g
  • Plum (Hungarian) - 750 g
  • Chicken egg - 1 pc
  • Butter - 175 g
  • Wheat flour / Flour - 400 g
  • Sugar powder - 175 g
  • Vanilla pudding (powder, 37 gr.) - 1 package.
  • Lemon juice - 2 tablespoon

How to cook plum cake "a la vanille" step by step with photos


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Combine 75g powdered sugar, flour, butter and egg.

Form dough into a "Roll the dough", Wrap in clingfilm and chill for 30 minutes.

Wash the plums, remove seeds and cut into long strips.

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.

We add the prunes and let simmer for 5 minutes.

4 tbsp.l. of juice and vanilla pudding powder.

Add pudding diluted with juice to plums and bring to boil for 1 minute. Remove from heat and leave to cool for 30 minutes.

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.

Take off the top sheet of paper, and using the second sheet, transfer the dough into a form with a diameter of 26 centimeters.

Spread the pastry over the entire shape, making a rim.

Spread our plum filling on top.

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.

Here we are!

Dilute 100 grams of powdered sugar in 2 tablespoon of lemon juice.

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...

This is how beautiful the cake is!

Let the cake cool down completely! Now you can cut a slice! And enjoy!!!

Enjoy!!!

Nutritional Value:

Whole Dish:
Calories
4262.2 Calories
Protein
52.9 g
Fat
163.3 g
Carbohydrates
664.5 g
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

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