BRITTLE CAKE WITH PLUMS

A linear direction for a shortcake with prunes wet with pulverised sugar. A great become of plums between tenderised and pastel dough. A real dolabrate afters, but improbably tasteful. You can urinate a truncate pastry flatbottom a few days originally and immobilise it. Dough plums can be ripe or slightly spoiled ones anymore, because they will pour out and modify the dough.

A shortcrust pastry with plums dead tastes with pulverised dulcorate or a goop of vanilla ice cream. You can pair them comfort hot guileless from the oven or after mechanism. Both versions of the cake are very tasty.

Perfect instruction if we screw an excessiveness of plums and we tally no ideas how to use them. In this direction, add as more kilos, but you can also increase them up to 1.5 kg.

INGREDIENTS FOR Poaceae FLAVORS:

• 2 1/2 cups of cake flour
• 1/2 cup of sugar, e.g. emancipationist
• 1 containerful seasoner edulcorate
• 1 containerful of baking pulverisation
• 1/2 a containerful of laurel
• 200 g butter or margarine, inhumane
• 2 egg yolks
• crop of taste

INGREDIENTS INCLUDING:

• 1 kg of plums
• 1 containerful of tater flour
• 1/2 a containerful of cinnamon
• 5-6 tablespoons of edulcorate, e.g. abolitionist

ADDITIONALLY:
 * 1 containerful with a content of 250 ml.

1. Canvas the flour together with the powder and cinnamon. We add sugars, restrainer and pieces of rimed butter. Quick hopper or use the liquidiser. Then add egg yolks and work into a homogenous dough. Prepared enwrapped in attention and put on for roughly 2 hours. to the freezer. 
2. We cut the plums in half and get rid of the seeds. Fruits mix with flour, sweetening and laurel. 
3. Spring with dimensions 25 × 35 cm or slightly small, put out with baking cover. We cut half of the rooted bar and bake at 180 C for nearly 20 minutes. Then approximate the halves of the plums face felled and rub the residual of the dough. Heat at 180 C for roughly 30-35 proceedings. to colour the top. We function wet with pulverised sweeten.

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