Lightning butter cake with plum jam

Name: Lightning butter cake with plum jam
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 1 Cup (200 g) of whipped cream (empty cup 220 ml capacity); 1 1/2 (300 g) Cup of sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 1 1/2 (210 g) beaker flour; 1/2 package Baking Powder; 125 g Butter; 6 TABLESPOONS Milk; 2 1/2 (200 g) Mug flaked almonds; 325 g Plaumenmus; 7-10 Tbsp Fat and flour

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

1 Cup (200 g) of whipped cream (empty cup 220 ml capacity)
1 1/2 (300 g) Cup of sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
1 1/2 (210 g) beaker flour
1/2 package Baking Powder
125 g Butter
6 TABLESPOONS Milk
2 1/2 (200 g) Mug flaked almonds
325 g Plaumenmus
7-10 Tbsp Fat and flour

Directions

1
Pour cream into a mixing bowl. Wash the cup and dry. Whip the cream with the whisks of the hand mixer until stiff. Fold in 1 cup of sugar, vanilla sugar, salt and eggs. Mix flour and baking powder and stir in briefly. Spread the dough on a greased, floured baking tray (32 x 39 cm) and pre-bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes
2
Melt butter in a pot, add 1/2 cup of sugar and milk and mix well. Fold in flaked almonds. Spread plum puree with a tablespoon in small heaps on the pastry plate. Spread the almond icing evenly on the cake and bake for another 20 minutes at the same temperature until golden brown. Take out and let cool down
3
Preparation time approx. 45 minutes