INGREDIENTS
- Time:
- – Flour 0000 240 g
- – Sugar 30 g
- – Baking powder ¼ tsp
- – Sal ½ cdta
- – Butter 120 g
- – Pure yogurt 85 g
- Non-compulsory:
Frozen water
- Stuffed:
- – Toasted almonds 110 g
- – Sugar 60 g
- – Manteca ointment 60 g
- – Eggs 1 unit
- – Sal ½ cdta
- – Vanilla essence ½ tsp
- – Beet plums ¾ kg
- – Ice cream to serve
PLUM AND ALMOND CAKE, particular for warm days!
Process:
1. Lower the butter into cubes and funky it for a short while within the freezer.
2. Combine the dry components in a bowl and add the butter. Go all the way down to the counter and crush one after the other
little with the stick in order that small sheets of dough are fashioned. Add the
pure yogurt and, if mandatory, just a few tablespoons of ice water to take the dough.
3. Stretch the dough into an oblong form inside a movie and place it within the fridge.
4. Preheat the oven to 220.
5. Whereas the dough is within the fridge, make the frangipane: Course of the almonds with the
sugar till they’re powdered. Add the butter, egg, salt and
vanilla essence. Course of till you obtain a paste.
6. Lower the plums into halves after which 0.5 cm slices.
7. Organize the oblong dough on a plate. Unfold the frangipane leaving a margin
4 cm on both sides with out spreading. Organize the plums as within the cake within the picture and fold the
dough on the cake.
8. Paint the perimeters with cream and sugar.
9. Bake for 20 minutes at 220, decrease the oven to 200 and cook dinner for 20 extra minutes. Take out
from the oven, sprinkle the fruit with a bit of sugar and return to the oven at 170 for 20 minutes
additional.
10. Serve with ice cream.
