Sloe Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 1 egg (s)
- 50 grams sugar
- 125 g butter
- 1 pinch (s) salt
- 300 g sloe puree, very finely pureed
- 100 g suar, brown
- 1 teaspoon cinnamon
- 2 teaspoon pudding powder (vanilla)
- 100 g almond (s), round
- 3 egg (s), separate
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Knead a dough from flour, white sugar, butter, egg and a pinch of salt and put it in the fridge for 30 minutes.
- Mix the sloe butter with brown sugar, almonds, cinnamon, pudding powder and egg yolk. Beat the egg whites until stiff and fold carefully into the filling.
- Grease a springform pan and roll out the shortcrust pastry so that a 3 cm high edge remains. Pour the filling into the mold.
- Bake in a preheated oven at 200 ° C for about 30 minutes.
- Tip: The basis for this recipe was the original American pumpkin pie. Instead of the sloes, 400g of pureed pumpkin meat are used in it.
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