Alsatian Almond and Mirabelle Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 450 g flour
- 1 pinch (s) salt
- 1 sachet sugar (lemon)
- 100 g suar
- 1 egg (s)
- 3 tablespoon white wine
- 225 g butter
For covering:
- 1 ¼ kg mirabelle plums
- 150 g almond (s), chopped
- 150 g jam (orane)
- 100 g suar
- 1 teaspoon cinnamon powder
For the cast:
- 200 g sweet cream
- 2 egg yolks
Print Recipe
Pin Recipe Instructions
- Knead the flour, salt, lemon sugar, sugar, white wine, egg and butter quickly to form a dough. Wrap in foil and refrigerate for 30 minutes.
- Wash and drain mirabelle plums, cut open but not through, and stone.
- Slowly heat the almonds, jam, sugar and cinnamon, stirring constantly, so that a smooth mixture is formed.
- Roll out the shortcrust pastry and press it onto a well-greased tray. Prick several times with a fork. First brush with the almond mixture and then top with the mirabelle plums.
- Bake in a preheated oven at 200 degrees for about 20 minutes.
- Whisk the cream and egg yolk and pour over the cake. Put in the oven for another 10 to 20 minutes.
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