Cake in a spring tray with apples and plums

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the almond paste, put 100 g butter, 1 packet of vanillin sugar, cream and brown sugar in a saucepan, bring to the boil and simmer at low heat for about 5 minutes. Carefully mix in the flaked almonds, let simmer for another 2-3 minutes. Remove from the heat and allow to cool for about 15 minutes. Stir carefully several times

2. 2

   Peel and quarter apples and cut out the core. Cut quarter into slices. Wash plums, drain well in a sieve, cut in half and remove stones

3. 3

   For the sponge mixture, mix 200 g butter, salt, 1 packet of vanillin sugar and sugar with the whisks of the hand mixer until creamy. Stir in the eggs one after the other. Mix flour, starch and baking powder and stir in 2-3 portions

4. 4

   Put the dough into a greased spring plate (30 cm Ø) sprinkled with flour and smooth it down. Spread plums and apples on top. Press down lightly. Spread almond icing over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 55-60 minutes. If necessary, cover the cake about 15 minutes before the end of the baking time. Remove from the oven, place on a cake rack and allow to cool. Remove from the tin and dust the rim with icing sugar. Serve with a dash of whipped cream

5. 5

   Preparation time approx. 1 1/2 hours

Nutrition Facts

KCAL
540 kcal

CARBS
57 g

FATS
31 g

PROTEINS
7 g