The base for this cake is a variation of a fatless sponge cake with almond flour.
Ingredients
6 eggs
1 pinch of salt
150 g sugar
2 tablespoons vanilla sugar or 1 teaspoon vanilla extract
75 g all-purpose flour
200 g almond flour
1 teaspoon cinnamon
1 tablespoon corn starch
6 large plums, washed, cored and sliced into wedges
some roasted almond slices
one 10" springform
parchment paper, some butter or other fat for the pan
Preparation:
1. Line springform bottom with parchment paper, grease the edge of the pan.
2. Separate eggs. Whisk egg whites with salt into stiff peaks, set aside.
3. Whisk egg yolks, add sugar and vanilla sugar or aroma and whisk until creamy. Add flour, almond flour, starch and cinnamon.
4. Fold stiff egg whites into batter and add the batter into the springform.
5. Put plums on batter, working from the outside towards the inside.
6. Bake cake for about 45 min at 180 degrees Celsius (350F). or until a toothpick comes out clean.
7. Let cake cool down.
8. Roast almon slices in a pan on the stove until slightly browned. Sprinkle almond slices on the cake and dust powdered sugar over the cake before serving.
Comment:
1. I prepared the cake fresh in the morning and the cake was still warm when I dusted it with powdered sugar, so the powdered sugar melted and disappeared.
2. When I was preparing the almond-flour batter, the batter became very thick, so I added a little bit of water to make it easier for my whisk.
1. I prepared the cake fresh in the morning and the cake was still warm when I dusted it with powdered sugar, so the powdered sugar melted and disappeared.
2. When I was preparing the almond-flour batter, the batter became very thick, so I added a little bit of water to make it easier for my whisk.
