Plum Amarettini Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 75 grams sugar
- 75 g butter
- 1 medium egg (s)
For covering:
- 500 g plums
- 100 g biscuit (s), (Amarettinis)
- 350 ml milk
- 50 grams sugar
- 75 g semolina, soft wheat
- 3 egg (s)
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Knead the ingredients for the shortcrust pastry into a smooth dough and cool it while preparing the topping.
- For covering:
- Bring the milk and sugar to the boil, remove the pan from the stove and stir in the semolina, leave to swell for about 10 minutes.
- Wash, core and halve the plums. Finely crumble the amarettinis.
- Now lay out the shortcrust dough in a shape of 26, pulling up an edge of approx. 2 cm. Sprinkle the crumbled amarettini on top.
- Separate the eggs and stir the yolks into the semolina that has already cooled down a little. Carefully fold in the stiffly beaten egg white. Now distribute the mixture on the dough, distribute the plums on it, sprinkle the vanilla sugar packet over the cake.
- Now bake the cake in a hot oven at 150 ° C for 45 minutes. (Baking time may vary!)
- If you like, the cake can be decorated again with amarettinis and granulated sugar before serving!
- Important!!!! The cake should cool completely in the pan!
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