Plum jam butter cake

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
5 1
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. 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. 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. 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. 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.

Nutrition Facts

KCAL
260 kcal
CARBS
30 g
FATS
13 g
PROTEINS
4 g