Sand cake with plums

Sand cake with plums

Pie with plums from the dough is one of the delicacies enjoyed by not only children but also adults. The beauty of these cakes is that the foundation is obtained savory and crispy and the filling is very juicy and sweet. In the recipes below can be used not only fresh fruits, and frozen and preserved . However, preferable to use freshly picked plums. Their flavor in the cake - it's 99 percent of the success of your baking. For watching their weight to inform you that any plum cake - high-calorie meal. But a small piece of this "yummy" will not harm the figure.

Open sand cake with plums

Ingredients:

  • flour - 375 g;
  • white sugar - 75 g;
  • butter "Peasant" -155 g;
  • Choice chicken egg - 1 pc .;
  • fresh plum (large) -6 pcs .;
  • ground cinnamon - 5 g

preparation

In an enamel saucepan, melt the butter (do not boil). Then add the sugar and eggs. All mix until smooth and then gradually introduce the flour. Knead the dough by hand. Divide it into two parts. The part of the test, which turned more to put into shape and smoothed his hands in the form of baskets, forming ledges. Further, from the washed and dried on a paper towel remove bone sink and spread on the dough, sprinkling with cinnamon mixed Sakharkov. With less than a part of the dough roll seam thickness of 2.5 mm and cut into thin stripes, laying a grid over the plums. Bake the cake in the oven at 225 degrees 35 minutes.

Sand cake with plums and meringue

Ingredients:

  • butter "Peasant" - 180 g;
  • vanilla sugar - 15 g;
  • Choice of chicken eggs - 3 pcs .;
  • cream (20% fat) - 200 ml;
  • White sugar - 255 g;
  • Sand cake with plums
  • wheat flour - 525 g;
  • soda - 5 g;
  • Vinegar 9% - 15 ml;
  • Plum - 600g

preparation

In an enamel saucepan, melt the butter (do not boil). Then enter the sugar and eggs (yolks). All the mix with the addition of flour. The finished dough is put into a mold and smooth the hands in the form of baskets, forming ledges. Next, remove the stones from plums and put on the dough and bake in a preheated 210 degrees oven for 35 minutes.

In the meantime, until the cake is baked, beaten whites with Sakharkov who introduced gradually. Beat necessary to stable peaks. When the cake is ready you must top with meringue and put back in the oven for 16 minutes while the temperature does not change. Ready cake to cool 35 minutes and remove it from the mold onto a plate.


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