Sunken red wine plums

Name: Sunken red wine plums
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1.2 kg Plums; 400 ml Red wine; 325 g Sugar; 250 g Butter or margarine; 7-10 Tbsp Salt; 1 package Vanillin sugar; 4 Eggs (size M); 450 g Flour; 80 g chopped almonds; 1 package Baking Powder; 200 g Whipped cream; 4 packs Sesame brittle bars (4 pieces each = 30 g)

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1.2 kg Plums
400 ml Red wine
325 g Sugar
250 g Butter or margarine
7-10 Tbsp Salt
1 package Vanillin sugar
4 Eggs (size M)
450 g Flour
80 g chopped almonds
1 package Baking Powder
200 g Whipped cream
4 packs Sesame brittle bars (4 pieces each = 30 g)

Directions

1
Wash, clean, halve and stone the plums. Boil up red wine and 100 g sugar. Blanch the plums briefly in it, take them out and let them cool down on a baking tray. Boil down red wine to a syrup. In the meantime, stir the fat, 225 g sugar, vanillin sugar and salt until creamy. Stir the eggs one after the other into the fat cream.
2
Mix flour, almonds and baking powder and fold into the mixture with the cream. Remove the syrup from the stove and let it cool down. Spread the sponge mixture on a greased, floured oven pan (32 x 39 cm) and cover with the plums. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes. Remove the cake from the oven, let it cool on a cake rack and spread with the syrup. Cut the sesame brittle bars diagonally in half and decorate the cake with them
3
1 hour waiting time