Susinen-Clafoutis (plum biscuit cake)

Name: Susinen-Clafoutis (plum biscuit cake)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 red and 3 blue sauces (summer plums); 100 g + 1 tablespoon of sugar; 3 TABLESPOONS Plum brandy; 4 Eggs (size M); 1 pinch Salt; 7-10 Tbsp pulp of 1 vanilla pod; 3-4 Tbsp Whipped cream; 1 package Vanillin sugar; 125 g Flour; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 red and 3 blue sauces (summer plums)
100 g + 1 tablespoon of sugar
3 TABLESPOONS Plum brandy
4 Eggs (size M)
1 pinch Salt
7-10 Tbsp pulp of 1 vanilla pod
3-4 Tbsp Whipped cream
1 package Vanillin sugar
125 g Flour
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Wash, halve and stone the plums. Mix with 1 tbsp. sugar and 2 tbsp. plum brandy, let stand for a while. Separate eggs. Beat the egg yolks, salt, vanilla pulp and 50 g sugar with the whisk of the hand mixer until creamy.
2
Stir in cream, vanilla sugar, 1 tablespoon of plum brandy and flour. Beat the egg whites until stiff, then add 50 g sugar. Fold the beaten egg whites into the dough in two portions. Spread plums on the bottom of a greased ovenproof dish and pour the mixture on top.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes. Cover the surface with aluminium foil if necessary. Remove Clafoutis from the oven, dust with icing sugar and serve.