Plum Cake

Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 1 Cake Pan

  • 21 oz 600 g Basic puff pastry (see p.11) or readymade pastry
  • About 3⅓ lbs 1.5 kg Plums, pitted and quartered
  • ½ cup 200 g Plum jam
  • 3 tbsp 5 cl Rum
  • 1¼ cups 150 g Apricot marmalade and 2 cl rum to glaze
  • 14 oz 400 g Almond slivers
  • Dash of cinnamon powder
  • For the Bavarian Cream
  • 3 Egg yolks
  • ⅓ cup 70 g Sugar
  • 1 Vanilla bean
  • 4 tsp 2 cl Slivovitz
  • 2 Sheets gelatin
  • 1¼ cups 300 ml Heavy cream, half whipped

Instructies

  • Preheat oven to 400 °F (200 °C).
  • Prepare the basic puff pastry dough.
  • Roll out, place on a baking sheet, stipple with a fork (gently poke holes), and bake for about 15 minutes, until crispy.
  • Take out and let cool.
  • Mix the plum jam with rum and brush on the pastry.
  • For the Bavarian cream, halve the vanilla bean and scrape out the pulp with a knife.
  • Beat the egg yolks, sugar, and vanilla pulp in a double boiler until thick and creamy, then beat until cold in an ice water bath.
  • Add water to the gelatin, remove excess water, and dissolve in warmed slivovitz.
  • Mix into the egg yolks.
  • Fold in the not-completely-whipped cream.
  • Let the mixture cool and then spread on the puff pastry base.
  • Lay the plum quarters on top and place the cake in a cool place.
  • Warm apricot marmalade with some rum and brush the plums with it.
  • Sprinkle the almond slivers and cinnamon on top and serve.
————————————————————————————————–
Recipe Category Cake
Country Austria / European
Translate »