Plum cake in the egg liqueur
179 90 минут 12 порции
And again egg liqueur... as soon As there is a relatively cheap exhaust I postpone everything and immediately bake my favourite cake - Plum cake-based egg liqueur. To describe the taste of this dessert, I will not, because, having tasted it once, you will certainly return to this simple, but delicious baked goods repeatedly and also to wait for the season of plums, as waiting for it... I Invite you all to the tasting!!!
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Plum cake in the egg liqueur
- Drain - 600 g
- Butter - 120 g
- Powdered sugar - 70 g
- Flour - 120 g
- Leavening agent - 8 g
- Corn starch - 30 g
- Liqueur - 120 ml
- Chicken egg - 3 PCs
Step by step instruction of cooking Plum cake in the egg liqueur
Separate eggs into yolks and whites.
Soft butter beat with a mixer with powdered sugar and egg yolks.
Mix the flour, starch and baking powder, sift through a sieve.
Into the butter mass enter the flour mixture, alternating with the eggnog. To mix things up, I whipped with a mixer at low speed.
Beat the whites and add to the batter. Gently with a spatula method of folding mix.
Plum (I recommend "Hungarian") wash, raspolovinit, remove the seeds.
Baking dish, diameter 28 cm, greased with butter and dough.
Halves of plums (I cut into quarters) spread over the entire surface of the pie, slightly utaplivaja plums into the dough.
Preheat the oven to 180°C and bake the pie 40-45 minutes.
At the end of time take out and cooled.
After cooling, if desired, decorate with icing sugar.
And another one!
And under yours?
Butter in advance remove from the refrigerator - for this recipe you need soft butter.