Almond pancake with port wine plums

Name: Almond pancake with port wine plums
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Plums / Plum plums; 1/4 l Port wine; 6-7 TABLESPOONS Sugar; 1/2 TEASPOON ground pimento; 1-2 TABLESPOONS Cornstarch; 4 Eggs (Gr. M); 1 package Vanillin sugar; 7-10 Tbsp Salt; 3/8 l Milk; 100 g crushed almonds; 150 g Flour; 2 TABLESPOONS clarified butter; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Plums / Plum plums
1/4 l Port wine
6-7 TABLESPOONS Sugar
1/2 TEASPOON ground pimento
1-2 TABLESPOONS Cornstarch
4 Eggs (Gr. M)
1 package Vanillin sugar
7-10 Tbsp Salt
3/8 l Milk
100 g crushed almonds
150 g Flour
2 TABLESPOONS clarified butter
2 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Mint

Directions

1
Wash, de-stem and stone plums. Bring port wine, 1/4 l water, 3-4 tablespoons sugar and pimento to the boil. Add plums, bring to the boil again and simmer for 4-5 minutes. Stir starch and some water until smooth. Stir into the plums and simmer for 1 minute
2
Separate eggs. Whisk the egg yolks, vanilla sugar, 1 pinch of salt and milk. Stir in almonds and flour. Beat the egg whites until stiff, add 2 tablespoons of sugar and fold in
3
Heat 1 tablespoon of clarified butter in a frying pan. Pour in half the dough. Bake at low heat on each side until golden brown. Tear into pieces with 2 forks. Sprinkle with 1/2 tbsp sugar and 1 tbsp almond flakes and caramelise while turning. Keep warm. Bake another piece of dough from the rest of the dough. Arrange everything. Dust with icing sugar and decorate with mint