Summary

Ingredients

For the sprinkles:

• 200 g flour
• 100 g walnuts, round
• 100 g cane suar
• 150 g butter

For covering:

• 1.2 kg plum (s) (pure claws)

For the dough:

• 6 egg (s), separated
• 150 g cane suar
• Melt 150 g butter (half fat possible)
• 150 g crème fraîche
• 200 g flour
• 100 g walnuts, round
• 2 teaspoons baking soda
• 0.5 teaspoon ½ baking soda
• Cinnamon and cardamom to taste

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Instructions

1. Mix the flour, nuts, cane sugar, salt and, if you like, some cinnamon.
2. Add the not too soft butter in flakes and process everything by hand or with a hand mixer first on the highest, then on the lowest setting to make crumbles. Chill until use.
3. For the topping, wash, halve and stone the claws. Put aside.
4. In the meantime, cover a tray with baking paper, if possible place a baking frame on the edge. Preheat the oven to 180 ° C top / bottom heat.
5. For the dough, beat the egg white with a pinch of salt until stiff, then pour in 50 g of cane sugar and continue beating until the snow is solid again. Refrigerate.
6. Beat the egg yolks with the remaining sugar until thick and creamy, then stir in the butter and creme fraiche. Mix the flour, walnuts, baking powder and baking soda and stir in briefly. Put the egg white on top and carefully fold in.
7. Immediately place the dough on the prepared tray and place the claws on the dough with the curve facing up. Spread the crumbles evenly on top.
8. Bake in the preheated oven for about 30-34 minutes, depending on the juice content of the fruit.
9. Note: You can of course use mirabelle plums, plums, plums, apricots, peaches, nectarines, etc. instead of pure claws, but it is advisable to always choose fruits that are as ripe as possible because they have a high sugar content and therefore contain less water. The more immature the fruit, the greater the risk that the ground and crumble will become mushy from the juice of the fruit.