:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/DzMyH8VonvrFfp3EdUyK/3ea11feb6ab5d7bfd236dfcd71cdd0.jpeg "Inverted plum cake")
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Inverted plum cake
The cake is a great combination of sweet, ripe plums and light dough, which is beautifully baked with the juice from the plums.
Ingredients
Dough:
- 4 pcs egg
- 10 spoons Crystal
- 5 tablespoon Oils
- 20 tablespoon milk
- 20 Spoons Semi-coarse flour
- 1 pcs baking soda
- pinch of salt
- 2 Spoons Dutch cocoa
Other:
- 700 g plum
- 3 Spoons Crystal sugar
- 3 Spoons Baby grits
- 3 pcs sour cream
- 3 pcs vanilla sugar
- Chocolate for grating
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Directions
Using the above ingredients, whisk the dough and divide into 2 parts. Add cocoa to one part.
The plums must be washed and drained.
Place the plums cut side down on a baking sheet lined with baking paper.
Sprinkle with sugar and bake at 220 °C for 15 minutes.
Then sprinkle them with semolina.
Pile the white dough on top of the plums and then the brown dough. Bake for 20 minutes at 180 °C.
Once cooled, turn the cake over and brush with sour cream.
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IwaInverted plum cake
The cake is a great combination of sweet, ripe plums and light dough, which is beautifully baked with the juice from the plums.
Using the above ingredients, whisk the dough and divide into 2 parts. Add cocoa to one part.
The plums must be washed and drained.
Place the plums cut side down on a baking sheet lined with baking paper.
Sprinkle with sugar and bake at 220 °C for 15 minutes.
Then sprinkle them with semolina.
Pile the white dough on top of the plums and then the brown dough. Bake for 20 minutes at 180 °C.
Once cooled, turn the cake over and brush with sour cream.
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