Plum Cake
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.
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