Plum cake from the tin

Name: Plum cake from the tin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 350 g Butter; 2 packages Vanillin sugar; 5-6 Tbsp Whipped cream; 100 g demerara sugar; 150 g flaked almonds; 1.2 kg Plums; 1 pinch Salt; 250 g Sugar; 4 Eggs (size M); 250 g Flour; 75 g Cornstarch; 1 package Baking Powder; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

350 g Butter
2 packages Vanillin sugar
5-6 Tbsp Whipped cream
100 g demerara sugar
150 g flaked almonds
1.2 kg Plums
1 pinch Salt
250 g Sugar
4 Eggs (size M)
250 g Flour
75 g Cornstarch
1 package Baking Powder
7-10 Tbsp Grease

Directions

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. Wash plums, drain well in a sieve, cut in half and remove stones
2
For the batter, mix 250 g butter, salt, 1 packet of vanilla sugar and sugar with the whisks of the hand mixer until creamy. Stir in the eggs one after the other. Mix flour, cornstarch and baking powder and stir in 2-3 portions
3
Put the dough on a greased fat pan of the oven (32 x 39 cm) and smooth it down. Spread plums on top. Spread almond icing over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Remove from the oven, place on a rack and let cool off. Serve with a dash of crème fraîche