Traditional recipes

Plum cake and tender dough

Plum cake and tender dough

We put the plums in a sieve and under them a bowl in which to leave the juice.

Countertop 1:

In a bowl put the diced cold butter, sugar and egg.

Mix well with a silicone paddle, put the sugar with vanilla pods, and at the end the flour gradually and knead by hand until you get a smooth and non-sticky dough.

Form a ball, wrap it in cling film and refrigerate for 30 minutes.

Countertop 2:

Separate the eggs, but let them be at room temperature.

Mix the egg whites until they become a hard foam, add the sugar gradually, then the yolks.

Incorporate the sugar with vanilla pods, baking powder, grated orange peel and finally flour.

Remove the dough from the fridge, sprinkle white flour on the work table and spread a rectangular sheet.


Grease a tray with butter, line it with baking paper, roll the sheet on a rolling pin and place it lightly in the tray so that it does not break.

Sprinkle a little semolina, place the plums and put a little semolina over them.


Put the tray in the hot oven for 15 minutes.

After the 15 minutes have passed, remove the tray, place the pandispan dough on top and level it with a spatula.

We reintroduce the cake in the oven and leave it there until it has a golden color (we do the toothpick test).


When it is ready, take it out to cool, then cut and serve.

It can be served plain or powdered with sugar.

Enjoy your meal!

Source of inspiration Thank you Elena!


What ingredients do we use for the clafoutis recipe?

  • 500 g of plums
  • 4 eggs
  • 360 ml of milk
  • 60 g of sugar
  • 60 g of flour
  • 5 ml of vanilla extract
  • powdered sugar for sprinkling

Similar recipes:

Plum and walnut cake

Cake with plums and ground walnuts, prepared with flour, eggs and vanilla sugar

Cheesecake with almonds

Tart recipe stuffed with Telemea cheese, almonds and dill, with butter dough, flour, eggs and Parmesan or cheese

Plum pie

Tender dough pie stuffed with fresh plums

Check with ground almonds

Check with ground almonds, prepared with egg yolk, powdered sugar and vanilla sugar


Ingredients for the plum tart recipe

  • Ingredients for the dough:
  • - Flour - 400g
  • - Cold butter - 200g
  • - You - 1
  • - Old - 150g
  • - Cold water - 10 - 12- teaspoons
  • - Vanilla.
  • Ingredients for the filling:
  • - Seedless ripe plums - 500g (it is desirable for the plums to be soft)
  • - Sugar - 100g (if the plums are not very sweet add more)
  • - Vanilla, cinnamon to taste.
  • Optional:
  • - Corn starch - 1 tbsp.
  • Decor:
  • Yellow -1
  • Sugar to press over the tart

How do we prepare the plum tart recipe?

How to make tender dough

1. Put flour in a bowl (do not sift flour).
2. Add the diced cold butter
3. Add sugar and vanilla.
4. Mix everything at low speed, not too much, until we get crumbs.
5. Put the egg and cold water. Mix until the ingredients are incorporated.
The dough should not be mixed or kneaded much.
If necessary (do not bind the dough) add another teaspoon of cold water.
6. Wrap the dough in cling film or put it in a plastic bag
7. Put the dough in the fridge for an hour. This step is necessary for the dough to become malleable.
8. Roll out the work table and divide the dough into 2 pieces: one larger and one smaller for decoration. We leave the smaller piece to be & rdquoodihneasca & rdquo in the fridge.
9. Preheat the oven to 200C.
10. On the floured table, lightly spread the dough with the rolling pin until you get a sheet of about 35 cm.
11. Put the dough in the tray so that it covers the walls (approximately 8 cm). I used the 26 cm diameter tray. We cut the excess dough.
12. Prick the bottom of the tart with a fork and put the tart in the fridge for 20 minutes.
13. Put the empty tart in the oven for 20 minutes until golden brown.

Tart filling:

1. Wash and gently wipe the plums with a paper towel.
2. Remove the seeds and cut the plums as you like.
3. Add sugar, vanilla, cinnamon and cornstarch. Mix carefully.
4. Put the plums in the slightly browned tart.

How to make a plum tart decoration?

1. Spread the other piece of dough on the work table
12. Cut strips and decorate the tart with them.
13. Grease the tart with yolk and sprinkle with sugar.
14. Put the tart in the oven for about 40 minutes or until nicely browned.
GOOD APPETITE!

The average grade given by the jury for this recipe is 9.50.

Recipes with Gina Bradea & raquo Recipes & raquo Plum tart, tender dough and cinnamon or vanilla, classic recipe


Method of preparation

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons


Plum cake

The dough is too soft, it is neither fluffy nor fragile, I had to imagine that having milk and oil in its composition instead of butter and sour cream, something will come out to break the sparrows' heads. It can't be eaten. expensive, but be edible. Note 4, and I leave you corrective.

It is very good, we made it with other fruits, apricots and apples, we like it!


Wash the seeds, remove the seeds and cut them into suitable pieces.

We put them in a bowl and sprinkle them with cinnamon.

Separate the eggs and sift the flour and mix with the baking powder.

Mix the yolks, gradually add the oil, lemon juice and mix for 3 minutes.

We will get a composition similar to mayonnaise sauce.

Beat the egg whites with salt then gradually add the sugar and vanilla sugar.

Mix until you get a thick foam and the sugar has dissolved.

Mix the egg whites with the yolk composition.

Add flour and mix gently until incorporated.

The composition is poured into a greased tray lined with baking paper.

Level the surface with a spatula then add the plums.

Bake the cake at 160 C for 45 minutes. It is ready after the toothpick test.

Allow to cool completely then powder with powdered sugar and portion.

Good appetite!


Bonus recipe: Plum cake

  • 30 g of flour
  • 150 g of sweet cheese
  • 30 g sugar
  • 5 tablespoons milk
  • 6 tablespoons oil
  • 1 sachet of vanilla sugar
  • 1 sachet of baking powder
  • a little salt.

you need for the dough on top:

  • 150 g of flour
  • 80 g sugar
  • 1 sachet of vanilla sugar
  • 125 g butter or margarine
  • cinnamon
  • 1.5 kg of plums

From the above ingredients you make a dough, which you spread by hand in a normal cake tray.

Then you put the plums, from which you took out the seeds and cut them into quarters.

Patiently place rows that look like house tiles, that is, rows stacked on top of each other.

Then make the dough from flour, sugar, butter, vanilla sugar and cinnamon, a little lion from it and sprinkle crumbs over the cake until it covers everything. Put the cake in the preheated oven for about 40 minutes, until the surface is lightly browned.

After it has cooled, cut pieces of the desired size and sprinkle powdered sugar over them, and if you want you can put a little cream on top.


APPLE CAKE (FRAGED DOUGH WITH CREAM)

Or it can be called a pie, I don't even know, it is certain that it is absolutely delicious.
I searched through my grandparents for this dough recipe, each of them remembered the ingredients slightly differently and I was carried away by what I had in the house and by the idea of ​​using good ingredients for small children as well.

INGREDIENTS
300 gr flour
2 tablespoons suitable cream min 20% gr
100 gr butter
a tablespoon of raw sugar (optional)
5 gr baking powder
1 small egg
4 large sweet, juicy apples
2 teaspoons cinnamon
optional: serving walnut or cinnamon

METHOD OF PREPARATION
All ingredients must be at room temperature.
Initially I scraped the peeled apples.
Not fine, with a large grater, but adapted to your preferences.
I smothered them in my own juice, along with cinnamon.
If they are not juicy, add water.
I let them cool.
Meanwhile, I rubbed the butter with the sugar, I added the cream and the egg.
I poured in the rain the mixture of flour (250gr initially) and baking powder.
As the dough acquires a moldable texture, knead lightly, adding flour if necessary.
He doesn't have to be sticky.
I divided the dough in two and spread the first rectangular sheet (table powdered with flour), the size of the tray I was going to use (you can make any shape you want).
I put the sheet in the tray (27x17cm) and I leveled the apple filling nicely.
I spread out the second sheet (powdered table again with flour) and covered the apples.
I put it at 180 gr (preheated) for 35-40 minutes.
I chose to powder with walnuts when serving.
Good appetite!