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Katrine plum cake

Cakes in form
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Katrine plum cake

Butter to form
1Bitter almond
1Lemon
1dlMilk
1tspCorn flour
1pinchSalt
1Rod vanilla
100gPeeled almonds
150gSugar
30Prunes
4dlWhipped cream
6Eggs

Instructions for Katrine plum cake

To prepare the Katrine plum cake recipe, please follow these instructions:

Soft sveskerne out overnight in water, with a couple of tablespoons. Sugar. Roof sveskerne up, take the stones out, and put them into a well-oiled springform.

Sprinkle almonds over, or put an almond in each prune.

Boil sugar water with the crack must of Citron and the finely chopped vanilla pod. Cook until there is 1 dl. Back.

Meanwhile, beat the egg yolks with sugar to egg snaps. The cream whipped into foam, egg whites whipped very stiff.

Mix the milk with corn flour, the finely grated bitter almond, lemon juice and salt and flip it in æggesnapsen.

Turn the prune lagen, cream and egg whites is in, and pour over the sveskerne.
Bake at 175-200 degrees – according to oven – the cake is fairly rigid, and is nicely light brown. It takes 45 minutes. It may be necessary with tin foil over the last time. The cake can be eaten immediately, but are best the day after. Sprinkle with icing sugar and serve with letpisket whipped cream.

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