Hazelnut Plum Cake




Rating: 3.20 / 5.00 (25 Votes)


Total time: 1 hour

For the filling:







For the hazelnut mixture:











For the cake base:







Instructions:

For the cake base, first prepare a short pastry from flour, powdered sugar, butter, egg yolks and water and let it rest for 30 minutes.

Grease a cake tin (26 cm diameter), line with the short pastry and prick it several times with a fork. Bake at 180 °C for about 15 minutes.

In the meantime, strain the compote for the filling and puree the plums. Drain some of the compote juice and mix with custard powder. Bring the plum puree to the boil once, stir in the mixed custard powder and bring the mixture to the boil again. Chill the pudding.

For the hazelnut mixture, beat the eggs, powdered sugar and vanilla sugar until foamy. Mix hazelnuts, flour, breadcrumbs, cinnamon and baking powder and gently stir into the egg mixture with whipped cream and milk.

Spread the plum pudding on the ready-baked shortcrust pastry and spread the hazelnut mixture on top. Bake the cake for approx. 1 hour at 180 °C.

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