Plums remind me of how my mother was preparing prunes in an antique stove while little me was watching with amazement.
The branches of plum trees in our orchard were bent under the weight of the fruits. This type of plum – home plum – was probably one of the most popular then. I do not remember though, if there were any other types available at home at the time.
My grandma made the most delicious plum jam in the world. I also heard from family stories that at the time when my parents were young, plums in vinegar were a popular wedding snack.
Who would these days think of making plums in vinegar? Hardly anyone can remember those flavours.
Whereas plum jam used to be prepared in every household before, nowadays, only a few housewives continue this tradition.
I myself regularly bake cakes from plums and I also use them as an addition to meats. Unfortunately, I do not have time to make jams or to dry them.
My recipe of today for you is for a delicious plum cake with a wonderfully crunchy bottom. And all this with the addition of custard foam.
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In addition: 1 tablespoon of breadcrumbs and 1 tablespoon of margarine to grease the baking tin. Also, baking paper and grains to press down the pastry and caster sugar for sprinkling the cake.
Shortbread pastry: Sift flour into a bowl, add soft margarine, caster sugar and salt. Gently mix with your fingers until the ingredients start to come together. Add an egg and knead the pastry. Once finished, put the pastry in the fridge for 30 minutes.
After you take it out, grease the baking tin with margarine and sprinkle with breadcrumbs. Roll out the pastry and place it in the baking tin. Pick the pastry with a fork. Cover it with baking paper and pour grains on top of it as weight to press down the pastry. Put the pastry in an oven preheated to 180 degrees Celsius for 15 minutes.
Custard foam: whisk egg whites with a pinch of salt. Once they are stiff, add caster sugar in small portions. At the end, add 4 spoonful of powdered custard, again in small batches, while you keep whisking.
Wash the plums, dry them and cut each one across.
After 15 minutes, remove the half-baked pastry from the oven. Pour the custard foam over it then put the halved plums on top of it with the skin down.
Put the cake back in the oven for 45 minutes.
Sprinkle caster sugar on top of the baked cake.
The baking tin I used was round-shaped, made of porcelain and had a diameter of 25 centimetres.
Plain custard can be replace by vanilla-flavoured one.
Do you like fruits? If yes, then try our recipe for Oreo and grapes cheesecake.
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