'Far Breton' prune cake

- 250 g soft plums
- 4–6 EL Armagnac (French. Brandy; alternatively rum)
- 600 ml span> Milk
- 100 g Sugar
- 60 g + some butter
- 8 span> Eggs (Gr. M)
- 125 g span> + approx. 1 tbsp flour
- Icing sugar
30 minutes
light div>
- 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 li>
- 11 g protein
- 14 g fat
- 39 g carbohydrates
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