Katrine-plum-cake

Ingredients for Katrine-plum-cake

Instructions for Katrine-plum-cake

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

Rinse and rub out if necessary. plums.

Bring water and sugar to the boil and cook the flowers barely in it. Lift the flowers with a casing and put them in a greased, refractory dish.

Rinse and dirt the almonds and spread them over the flowers.

Bring cream and the battered vanilla dish into the boil. Whip the whole egg and the sugar foaming. Pour the boiling cream with stirring and pour the casserole back into the pan. Warm the cream to boiling point, do not boil as it separates. Remove the pot from the heat, remove the vanilla and pour the cream over the flowers.

Bring some butterballs on. Place the dish in the oven for 50-60 minutes at 175 degrees Celsius. oven.

Serve the dessert warm with cold whipped cream.

tips:
If the dessert is to be made with swabs, the swabs must have a boil before pouring the cream.