Plum cake with macaroon tuffs

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Fat and flour
  • 1 kg Plums / Plum plums
  • 125 g soft butter/margarine
  • 100 g + 75 g sugar
  • 2 packages Vanillin sugar
  • 7-10 Tbsp off. peel v. 1 untreated lemon
  • 1 pinch salt, 4 eggs (Gr. M)
  • 200 g + 30 g flour
  • 25 g Cornstarch
  • 1/2 package Baking Powder
  • 2 TABLESPOONS Amaretto liqueur
  • 400 g Marzipan raw mass
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Grease the spring plate (approx. 32 cm Ø) and dust with flour. Wash the plums, stone them and cut a little at the tips

  2. 2

    Cream fat, 100 g sugar, vanillin sugar, lemon peel and salt. Stir in 2 eggs individually. Mix 200 g flour, starch and baking powder and stir in with the liqueur in portions. Spread on the baking tray. Spread the plums on top like roof tiles. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 30-35 minutes

  3. 3

    In the meantime, grate the marzipan roughly. Mix with 75 g sugar and 2 eggs until creamy. Stir in 30 g flour briefly. Pour into a piping bag with a large star-shaped spout

  4. 4

    Take out the cake and let it cool down briefly. Then squirt 2 circles of macaroon tuffs on top. Continue baking at the same temperature for about 20 minutes (if necessary, cover with aluminium foil after about 10 minutes). Cool down. Dust with icing sugar. Served with: Whipped cream

Nutrition Facts

KCAL
340 kcal
CARBS
41 g
FATS
16 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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