Choux pastry cake with almond cream and summer plums

For 12 pieces
  • 75 ml milk
  • 60 g Butter
  • 1 Pinch Salt
  • 4 TL Sugar
  • 150 g flour
  • 4 eggs (size M)
  • 3 Summer plums
  • 50 g Amarettini
  • 500 g whipped cream
  • 2 packet Cream stabilizer
  • 1 packet vanillin- Sugar
  • 2 EL Amaretto (almond liqueur)
  • Icing sugar
  • baking paper
75 minutes
light
1.
For the choux pastry 75 ml water, milk, butter,Bring the salt and 1 teaspoon sugar to the boil. When the butter has melted, add the flour and stir vigorously with a spoon. Heat while stirring until a white layer forms on the bottom of the pot and the dough comes off the edge as a lump. Pour the batter into a bowl. Stir in 1 egg immediately. Approx. Let cool for 10 minutes. Mix 3 eggs one after the other into the batter. Line 2 baking sheets with parchment paper. Draw 1 circle (26 cm Ø) with a pencil, turn the baking paper over. Pour half of the dough into a piping bag with a perforated nozzle and spray from the outside inwards into the circles drawn. Bake in the preheated oven one after the other (electric stove: 225 ° C / fan oven: 200 ° C / gas: level 4) for 20-25 minutes. Take out, let cool down. Process the remaining dough in the same way. Wash the plums, cut in half, stone and cut into pieces. Crumble the amarettini. Whip the cream until stiff, pour in the cream setting agent, 3 teaspoons of sugar and vanilla sugar. Mix in the amaretto and crumbled amarettini one after the other. Carefully fold the plums into the cream and place on a choux pastry base. Smooth the surface of the cream. Put second floor on top. Dust with powdered sugar and serve immediately. Tip: It is best to cut with an electric knife
2.
Wait about 20 minutes
1 piece approx.:
  • 290 kcal
  • 1210 kJ
  • 5 g protein
  • 20 g fat
  • 20 g carbohydrates

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