Plum jam butter cake

Name: Plum jam butter cake
Cook time: 25 min
Total time: 25 min
Yield: 24
Ingredients: 7-10 Tbsp 1 cup (200 g) of whipped cream; 7-10 Tbsp 1 1⁄2 Cup (approx. 300 g) sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 7-10 Tbsp 3 eggs (Gr. M); 7-10 Tbsp 1 1⁄2 Cup (approx. 210 g) Flour; 1⁄2 Package Baking Powder; 125 g Butter; 6 TABLESPOONS Milk; 2 (100 g each) Bag of flaked almonds; 1 tin(s) (350 g) Plum jam; baking paper

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 24

7-10 Tbsp 1 cup (200 g) of whipped cream
7-10 Tbsp 1 1⁄2 Cup (approx. 300 g) sugar
1 package Vanilla sugar
7-10 Tbsp Salt
7-10 Tbsp 3 eggs (Gr. M)
7-10 Tbsp 1 1⁄2 Cup (approx. 210 g) Flour
1⁄2 Package Baking Powder
125 g Butter
6 TABLESPOONS Milk
2 (100 g each) Bag of flaked almonds
1 tin(s) (350 g) Plum jam
baking paper

Directions

1
Line a baking tray (approx. 35 x 40 cm) with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Pour cream into a large mixing bowl, wash and dry the cup and use it as a 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 the baking tray. Pre-bake in a hot oven for about 15 minutes.
3
Meanwhile melt butter in a pot for the glaze. 1⁄2 Add sugar and milk to the mug and stir in. Fold in flaked almonds.
4
Get the cake out of the oven. Spread the plum puree with a spoon as small blobs on top. Spread almond icing on the cake, bake at the same temperature for another 20 minutes, let it cool down.