'Far Breton' prune cake

For 9 pieces
  • 250 g soft plums
  • 4–6 EL Armagnac (French. Brandy; alternatively rum)
  • 600 ml Milk
  • 100 g Sugar
  • 60 g + some butter
  • 8 Eggs (Gr. M)
  • 125 g + approx. 1 tbsp flour
  • Icing sugar
30 minutes
light
1.
Drizzle the plums with Armagnac and let it steep for at least 6 hours, preferably overnight.
2.
Heat the milk, sugar and 60 g butter while stirring until the butter and sugar have dissolved. Approx. Let cool for 10 minutes.
3.
Grease an ovenproof casserole dish (approx. 23 x 30 cm; approx. 7 cm high). Mix the eggs and 125 g flour with the whisk of the hand mixer. Slowly stir in the milk mixture and pour the batter into the mold.
4.
Pat the plums dry. Dust with about 1 tablespoon of flour and spread on the dough. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 45 minutes. Let cool down. Dust with powdered sugar.
5.
Drink tip: Café au Lait.
1 piece approx:
  • 340 kcal
  • 11 g protein
  • 14 g fat
  • 39 g carbohydrates

0 Comments

Leave A Comment