Flash butter cake with plum jam

Name: Flash butter cake with plum jam
Cook time: 25 min
Total time: 1 h
Yield: 24
Ingredients: 1 cup (200 g) Whipped cream; 1,5 cup (300 g) Sugar; 1 pck. Vanilla sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 1,5 cup (approx. 210 g) Flour; 1/2 pck. Baking Powder; 125 g Butter; 6 TABLESPOONS Milk; 200 g flaked almonds; 1 tin (325 g each) Plum jam; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

1 cup (200 g) Whipped cream
1,5 cup (300 g) Sugar
1 pck. Vanilla sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
1,5 cup (approx. 210 g) Flour
1/2 pck. Baking Powder
125 g Butter
6 TABLESPOONS Milk
200 g flaked almonds
1 tin (325 g each) Plum jam
baking paper

Directions

1
Preheat oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: see manufacturer). Line baking tray with baking paper. Pour cream into a mixing bowl. Clean cream cup and use as measuring cup.
2
Whip the cream until stiff, adding 1 cup of sugar, vanilla sugar and 1 pinch of salt. Stir in eggs. Mix flour and baking powder, stir in briefly. Spread the dough on a baking tray, pre-bake in a hot oven for about 15 minutes.
3
Melt the butter in a pot. 1⁄2 Stir in the cup of sugar and milk. Fold in almonds. Spread the plum puree in splodges first, then the almond icing on the cake. Continue baking for about 20 minutes. Let it cool down.