Autumn — time to bake pies with plums. And the best pies with plums must be prepared with almond dough — these two tastes really harmonize well with each other.
So our pie-shifter is no exception, it has a lot of juicy filling and flavored dough.
- sugar — 175 g
- baking powder — 1 tsp.
- egg — 2 pcs.
- milk — 75 ml
- ground almonds — 100 g
- butter — 200 g
- flour — 280 g
Cakes are baked pastries. It is the filling that distinguishes pies from other dough products and.
Juicy fruits plums — an excellent filling for baking. Remove bones from plums, leave them whole.
It seems that the open cake is a new, and overseas type of cake, that’s why we call it.
Plum appears in the middle of summer and remains on the shelves almost until the end of autumn, and all this time.
Delicious cake turned out.
The dough is tender.
Only in my opinion too much test. It turned out a layer twice as thick as in the photo. Next time I’ll try to take half the norm.
Although I took a plum of 700 grams, but even that didn’t seem to me enough for the thickness of the dough.
And I made more caramel — as much as 250 grams of tartaine and 1 kg of fruit.
The recipe is great! The cake turned out beautiful and very tasty.
Baked already several times. I used the form with a hole in the middle, sugar did not fry, but just sprinkled a little on the bottom and laid out the plums, and on top was dough.
I kept it for 1 hour for my oven, and I made the temperature a little lower. Sahara took only 160 g, instead of almonds put nuts.
The pie turns out very nice both from above, and from below.
Sugar you just need to pour into the pan, turn on a moderate fire under it and wait for the sugar to melt.
Do not stir!
You can rotate the pan by the handle so that the sugar is heated evenly.
How to melt sugar?
Do you need to add liquid to it or just fry it? Unclear &# 128532;
Delicious cake turned out. Try it for sure!
If the dough is made to a consistency approximately like a cake dough, feel free to pour it into a mold, level and bake.
There will be an American variant of a Changeling, it is just with a cupcake dough.
I also got quite a liquid dough, I even had to add some more flour.
Administrator, is this option possible: before you lay out the dough on the plums, cool it in the refrigerator for half an hour?
Then the oil will harden and the dough can be rolled, as in the picture.
the dough was really liquid in order to roll it, but that didn’t spoil the cake. he rose, became airy and with a golden crust. I added almond extract to enhance the flavor. delicious! thank!
the cake did not turn out so smooth as in the picture, although I put everything as indicated in grams, except for sugar, I put it less, because I do not like cloying. It turned out the pastry dough, which had to lay out a handful. but in the oven, the surface looked like macaroons, it was even a pity to turn it over on a dish, and to taste the cake also resembles it. in the end, not bad, affordable ingredients, cooked quickly — this is a plus.