'Far Breton' prune cake

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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.