Plum cake with cream

Name: Plum cake with cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp e; 7-10 Tbsp some + 250 g flour; 1 kg Plums and prunes; 200 g + 50 g sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 4 TABLESPOONS Rum; 200 g Whipped cream; 1 package Vanilla sauce powder; 7-10 Tbsp Icing sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp e
7-10 Tbsp some + 250 g flour
1 kg Plums and prunes
200 g + 50 g sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
4 TABLESPOONS Rum
200 g Whipped cream
1 package Vanilla sauce powder
7-10 Tbsp Icing sugar

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Wash, halve and stone the plums.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the dough, whisk 200 g butter, 200 g sugar and 1 pinch of salt until creamy. Stir in 4 eggs one after the other.
3
Stir 250 g flour into the egg-butter mixture by the spoonful. Stir in rum. Fill the dough into the springform pan. Spread the plums on the dough, pressing them in lightly.
4
For the cream mixture, stir cream, sauce powder and 50 g sugar until smooth. Stir in 2 eggs. Pour the glaze evenly over the plums. Bake in a hot oven for about 45 minutes.
5
Remove the cake and let it cool down. Remove from the mould and dust with icing sugar. Whipped cream tastes good with it.