Plums for the third time. I got two bags full of plums this week! However, I love plums so I was happy. After baking two cakes, the first one was with filling (plum crumble cake) and the other was rather lighter (by Dita P.), I decided for a Czech classics. I found the old edition of Apetit magazine and in the October issue of 2011 is a festive menu by three chefs. I became interested in a chef from Vienna, who is originally from the Czech Republic - Thomas Reisinger. He states that the Czech cuisine of our grandmothers is not very different from the Austrian cuisine. In Vienna, however, they have always something extra - it is very poshy and made from premium ingredients. Plum crumble cake with poppy sounds definitely better than classic plum cake..so I decided to give it a chance. How did it go?
The preparation was very simple and the result has surprised me.
Ingredients:
6 eggs (whites and yolks separately)
500 ml of whipping cream
400 g of sugar (I recommend 300 g, it was too sweet)
2 sachets of vanilla sugar
500 g of fine flour
100 g of peeled and chopped almonds
1 spoon of baking powder
6 tablespoons of milk
700 to 900 grams of plums
The poppy seed crumble:
80 g of butter
80 g of white bread crumbs
30 g of grounded poppy seeds
150 g of sugar
Preparation:
Whip the cream until it is soft and stir in sugar and vanilla sugar and then one by one, stir in the egg yolks. Gradually add sifted flour with baking powder and milk.
Whip the egg whites and lightly mix together with almonds.
Spread it the dough on the cake tin. Put on it plums halves. Bake at 170 °C for about 15 minutes.
Prepare crumble and put it on the cake after those 15 minutes.
Bake for another 10 minutes.
Ingredients:
6 eggs (whites and yolks separately)
500 ml of whipping cream
400 g of sugar (I recommend 300 g, it was too sweet)
2 sachets of vanilla sugar
500 g of fine flour
100 g of peeled and chopped almonds
1 spoon of baking powder
6 tablespoons of milk
700 to 900 grams of plums
The poppy seed crumble:
80 g of butter
80 g of white bread crumbs
30 g of grounded poppy seeds
150 g of sugar
Preparation:
Whip the cream until it is soft and stir in sugar and vanilla sugar and then one by one, stir in the egg yolks. Gradually add sifted flour with baking powder and milk.
Whip the egg whites and lightly mix together with almonds.
Spread it the dough on the cake tin. Put on it plums halves. Bake at 170 °C for about 15 minutes.
Prepare crumble and put it on the cake after those 15 minutes.
Bake for another 10 minutes.
No comments :
Post a Comment