INGREDIENTS
- Time:
- – Flour 250 g.
- – Impalpable sugar 60 g.
- – Chilly butter in cubes 100 g.
- – Bitter cream 80 g (cream a number of drops of lemon).
- – Vanilla essence.
- – Salt 1/2 tsp.
- – If liquids are wanted add cream
- Stuffed:
- – Toasted almonds 100 g.
- – Amarettis 100 g.
- – Melted butter 50 g.
- – Egg 1 unit.
- – Plums 6 items.
- – Sugar 100 g.
- – Cinnamon.
- Additional:
- – Impalpable sugar.
- – Whipped cream or ice cream.
- – Lemon zest.
PLUMS AND AMARETTIS CAKE
PROCEDURE:
1. For the filling, course of the amarettis with almonds and blend with the melted butter and eggs.
2. For the plums, reduce in half, place on a plate and sprinkle with sugar and cinnamon, bake within the oven for 10 minutes, let cool.
3. For the dough, combine the flour along with the powdered sugar, salt and the very chilly butter reduce into small cubes. Place on the desk with a stick. Combine like stretching a dough, you’ll be left with small paths of butter and flour. Combine with the bitter cream and vanilla essence, all the time making an attempt to fold and never knead as soon as blended.
make a easy flip and refrigerate for 1 hour.
4. Roll out the dough about 3 millimeters into an oblong form, even out the sides.
5. Unfold the dough with the filling combination, leaving 3 cm on the sides.
6. Place the cooked plums with out reaching the sides of the dough, fold the three cm of free dough upwards, brush with egg and bake for 30 to 35 minutes till golden.
7. Take away from the oven and let cool for 10 minutes earlier than reducing and sprinkle with powdered sugar.
