In a tray greased with oil and lined with baking paper put the walnut kernel, sugar, vanilla sugar and cinnamon and mix. Place on the entire surface of the tray, then put the plums (washed, cut in half and with the seeds removed) with the core on the nuts.
Start the oven and prepare the dough.
Eggs, a pinch of salt, sugar and vanilla sugar are mixed until they triple in volume. Add sour cream and oil and mix. Incorporate flour and baking powder, then breadcrumbs. Pour the composition into the pan, over the plums, and place the pan in the oven until the dough is nicely browned. Allow the cake to cool completely before serving. It can be powdered with sugar.
Pandispan with plums
Pandispan with plums from: eggs, plums, sugar, flour, lemon, mineral water.
- 4 eggs
- 500 g plums
- 1 cup sugar
- 1 cup flour + 3 tbsp
- lemon peel
- powdered sugar
- 1 cup full of mineral water
Method of preparation:
Wash the eggs, wipe them with a napkin, break them in a deep bowl the yolks separated from the egg whites. Mix the yolks for 1 minute, add soda or mineral water, mix well and add the sugar.
Beat with a fork for 5 minutes or mix for 2 minutes. Put the flour in the rain, mix with a fork, add the beaten egg whites, add salt and lemon peel.
Mix well, as the dough must be homogeneous.
Pour the dough into forms greased with butter and lined with flour, put halves of plums, which were covered with sugar for 30 minutes, bake for 30 minutes over high heat.
Dessert overturned cake with plums and nuts - Recipes
-200 g cream for Dorna cream
First caramelize the 150 g sugar and rotate the pan in which the cake is baked, so that the caramel completely covers the bottom of the pan and also the walls. Drain the pineapple and place the pineapple slices over the caramel. In the middle of each round is placed a cherry / cherry. (I put raspberries and I did well, because the aroma left by raspberries does not compare to anything. Trust me: D)
Whisk the egg whites, then add the sugar and continue beating until the sugar crystals melt and a firm and shiny meringue results. Add the yolks, vanilla essence, grated lemon peel, melted and cooled butter and flour mixed with baking powder. Mix gently until the composition is homogeneous, then pour into the pan / pan over pineapple and caramel. Bake the cake for 35 minutes, over low heat, on the second stage of the stove. Then turn over on a plate and decorate as desired.
It's absolutely delicious. If you want, you can also syrup it with the juice from the pineapple compote.