Other

Plum cake


Melt the margarine, add the sugar and beat the vanilla sugar well, then add the eggs, mix again with the mixer, the rum essence and at the end the flour, mix well. The result is a thicker composition. Spread the composition in a 20/30 cm tray

Place halves of plums and put in the preheated oven until golden brown on top.



Cake with plums and almond crust

The cake with plums and almond crust is my own recipe, first published in my book Sunday Lunch. Find out how to prepare and the list of ingredients for the plum cake with vanilla cream and almond crust in the following article.

This cake, truly divine, I created in an attempt to make my daughter happy. She loves it plum dumplings, as long as the summer is long he would like to enjoy them every day. It happened a year ago, around this time, when I suggested we try something else. Also with plums, also with a crispy crust, just like dumplings, but better. And so the cake with plums and almond crust appeared, which also has a delicious vanilla cream and a fluffy top made of fine dough, like cake.

The first and first time, this cake with plum and almond crust appeared in my book Sunday at noon (which you can order at the previous link, you will discover a few dozen good recipes). I thought that now, being the plum season, it would be a good time to share this recipe with the readers of my blog. If you like plums in combination with something crunchy, it will go to your heart!


Plum cake

The first autumn recipe is sweet and with seasonal fruits, you guessed it. I have the recipe from Practic magazine, it can be made with other seasonal fruits such as apples, grapes, pears.
We need:
300 gr flour
180 ml of milk
40 gr sugar
60 gr margarine
1 yolk
20 gr yeast
a little salt
700 gr plums
250 gr apple
For the cream
100 gr butter
100 gr powdered sugar
60 gr flour
1 sachet of vanilla sugar

Put the yeast to leaven with a little warm milk, sugar and leave for a few minutes. The remaining milk is heated with margarine, mixed with leavened yeast, flour, egg yolk, salt. Knead an elastic dough that is left to rise, hot for 30 minutes. Spread a sheet in the pan on the stove greased with butter and lined with flour and let rise for 10 minutes.

Meanwhile, peel the apples and plums. Put slices of apples and plums over the dough sheet.

Mix the cream ingredients, ie butter, powdered sugar, flour and vanilla sugar and spread (harder :)) over the fruit.

Bake for 30 minutes on the right heat.

The cake is soft and fluffy at the base and crispy on top.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Ingredients for the cake with plum and almond crust

  • 400 grams of flour
  • 80 grams of sugar
  • 1 or
  • 7 grams of dry yeast or 20 grams of fresh yeast
  • 150 ml of lukewarm milk
  • 50 grams of melted butter
  • 50 ml. of neutral tasting vegetable oil
  • 1 pinch of salt
  • 1 sachet of vanilla sugar or grated seeds from 1 vanilla pod
  • grated peel of 1 lemon (only the yellow part, on the surface)
  • 600 grams of pitted plums weighed
  • 60 grams of breadcrumbs

  • 2 yolks
  • 50 grams of starch
  • 150 grams of sugar
  • 500 ml. milk
  • 2 sachets of vanilla sugar or 2 tablespoons of vanilla extract
  • 200 ml. of whipped cream

Almond crust:

  • 150 grams of almond flakes
  • 100 ml of whipped cream
  • 50 grams of butter
  • 100 grams of brown sugar
  • 1 sachet of vanilla sugar
  • 1 pinch of salt

How to prepare the cake with plums and almond crust - the top

1. The cake top with plum and almond crust is one of leavened dough, like cake. So let's start with the yeast. If fresh yeast is used, activate by rubbing in a bowl with 1 tablespoon of the recommended amount of sugar for the countertop, then continue. Beat the whole egg with a fork with sugar and vanilla sugar / vanilla seeds. Add the warm milk and mix. If dry yeast is used, mix it now with milk and egg.

2. Put the sifted flour in a large bowl. Add salt, grated lemon peel and dry yeast (only if not fresh). Mix well with a wooden spoon and make a hole in the middle. Pour the liquids prepared in point 1 into this recess, stirring continuously with a wooden spoon. When the spoon is no longer very helpful, knead the dough until it is well blended, then add the melted butter and oil, gradually, kneading until you get a soft and smooth dough.



Note: we want for the cake with plums and almond crust a light countertop, not a thick one, so the dough will be quite soft, it will be much easier to work on the robot.

3. Once well kneaded, the dough for the cake with plum and almond crust is turned over on the work surface greased with very little oil and divided into two pieces, one representing 1/3 of its volume and the second 2/3. Put each piece of dough in a clean bowl and wrap with cling film. Leave in a warm place until it doubles in volume.

Cake modeling

4. After the dough has risen, lay a tray measuring approximately 27 * 20 cm with baking paper. The larger piece of dough, the one representing ²⁄3 of the total volume, is turned over in the tray and spreads, pressing it with the palm, in a layer as uniform as possible. The plum halves, peeled from the seeds, are rolled in breadcrumbs and placed over the dough in the tray, face down, next to each other.

Baking the cake

5. Switch on the oven and set it at 180˚C. As long as the oven heats up, the dough in the tray covered with a clean kitchen towel is allowed to rise. Bake at a medium height in the preheated oven at 180˚C for 35-40 minutes. The dough should rise through the plums and be golden brown on the surface.

Preparation of almond crust

6. While the plum dough is in the oven, put all the ingredients for the crust in a saucepan, except the almond flakes. Bring to a boil, then pull the pan aside. Add the almond flakes and mix.

7. After the plum dough has baked, carefully remove it from the pan with the baking paper and leave to cool on a cake rack.

8. Quickly spread the tray with another sheet of baking paper and spread the second part of the dough in a thin and even layer. Pour the composition prepared in point 6 over it, level it all over the surface and bake it. Bake for 20 minutes, until golden brown, then remove and leave to cool on a cake rack.

OTHER PLUM CAKE RECIPES

Cream

9. The base of the cream for plum and almond crust cake is a classic vanilla cream (see detailed recipe, video). Put the milk on low heat, in a saucepan with a thicker bottom. Meanwhile, mix the yolks with the sugar and vanilla sugar or vanilla extract until they increase in volume and light in color. At the end, add the starch and mix in the egg cream.

When the milk boils, gradually add, little by little, over the egg cream, stirring constantly with a pear-shaped whisk. After the egg mixture has warmed up well, pour everything back into the milk pan and stir continuously until the cream boils and thickens. Remove from the heat and cover with cling film applied directly to the surface of the cream, so as not to make a lump. Allow to cool well.

10. After the boiled cream has cooled, beat the whipped cream. It must be very cold when we start mixing it, otherwise it can be cut. As soon as it has hardened, forming firm ridges on the surface, it no longer mixes, with the risk of separating into butter and whey.

11. In the boiled vanilla cream, prepared in point 9, incorporate 1/3 of the whipped cream, stirring vigorously. Add the rest of the whipped cream and incorporate with light movements with a spatula. This is the cream for the cake with plum and almond crust.

Cake with plums and almond crust - assembly and serving

12. To assemble the plum and almond crust cake, portion the almond crust top, cutting into squares / rectangles as desired. I cut it into 12 approximately square pieces. Place the plum top on a plate. Cover this plum top with all the cream and level in an even layer. On top of the cream, arrange the previously cut pieces from the top with the almond crust (with the almond side up, of course). Refrigerate the cake for at least 30 minutes before serving.


Ingredients for the cake with plums and almond crust

  • 400 grams of flour
  • 80 grams of sugar
  • 1 or
  • 7 grams of dry yeast or 20 grams of fresh yeast
  • 150 ml of lukewarm milk
  • 50 grams of melted butter
  • 50 ml. of neutral flavored vegetable oil
  • 1 pinch of salt
  • 1 sachet of vanilla sugar or grated seeds from 1 vanilla pod
  • grated peel of 1 lemon (only the yellow part, on the surface)
  • 600 grams of pitted plums weighed
  • 60 grams of breadcrumbs
  • 2 yolks
  • 50 grams of starch
  • 150 grams of sugar
  • 500 ml. milk
  • 2 sachets of vanilla sugar or 2 tablespoons of vanilla extract
  • 200 ml. of whipped cream

Almond crust:

  • 150 grams of almond flakes
  • 100 ml of whipped cream
  • 50 grams of butter
  • 100 grams of brown sugar
  • 1 sachet of vanilla sugar
  • 1 pinch of salt

How to prepare the cake with plums and almond crust & # 8211 countertop

1. The cake top with plum and almond crust is one of leavened dough, like cake. So let's start with the yeast. If fresh yeast is used, activate by rubbing in a bowl with 1 tablespoon of the recommended amount of sugar for the countertop, then continue. Beat the whole egg with a fork with sugar and vanilla sugar / vanilla seeds. Add the warm milk and mix. If dry yeast is used, mix it now with milk and egg.

2. Put the sifted flour in a large bowl. Add salt, grated lemon peel and dry yeast (only if not fresh). Mix well with a wooden spoon and make a hole in the middle. Pour the liquids prepared in point 1 into this recess, stirring continuously with a wooden spoon. When the spoon is no longer very helpful, knead the dough until it is well blended, then add the melted butter and oil, gradually, kneading until you get a soft and smooth dough.



Note: we want for the cake with plums and almond crust a light countertop, not a thick one, so the dough will be quite soft, it will be much easier to work on the robot.

3. Once well kneaded, the dough for the cake with plum and almond crust is turned over on the work surface greased with very little oil and divided into two pieces, one representing 1/3 of its volume and the second 2/3. Put each piece of dough in a clean bowl and wrap with cling film. Leave in a warm place until it doubles in volume.

Cake modeling

4. After the dough has risen, lay a tray measuring approximately 27 * 20 cm with baking paper. The larger piece of dough, the one representing ²⁄3 of the total volume, is turned over in the tray and spreads, pressing it with the palm, in a layer as uniform as possible. The plum halves, peeled from the seeds, are rolled in breadcrumbs and placed over the dough in the tray, face down, next to each other.

Baking the cake

5. Switch on the oven and set it at 180˚C. As long as the oven heats up, the dough in the tray covered with a clean kitchen towel is allowed to rise. Bake at a medium height in the preheated oven at 180˚C for 35-40 minutes. The dough should rise through the plums and be golden brown on the surface.

Preparation of almond crust

6. While the plum dough is in the oven, put all the ingredients for the crust in a saucepan, except the almond flakes. Bring to a boil, then pull the pan aside. Add the almond flakes and mix.

7. After the plum dough has baked, carefully remove it from the pan with the baking paper and leave to cool on a cake rack.

8. Quickly spread the tray with another sheet of baking paper and spread the second part of the dough in a thin and even layer. Pour the composition prepared in point 6 over it, level it all over the surface and bake it. Bake for 20 minutes, until golden brown, then remove and leave to cool on a cake rack.

OTHER PLUM CAKE RECIPES

Cream

9. The base of the cream for the plum and almond crust cake is a classic vanilla cream (see detailed recipe, video). Put the milk on low heat, in a saucepan with a thicker bottom. Meanwhile, mix the yolks with the sugar and vanilla sugar or vanilla extract until they increase in volume and light in color. At the end, add the starch and mix in the egg cream.

When the milk boils, gradually add, little by little, over the egg cream, stirring constantly with a pear-shaped whisk. After the egg mixture has warmed up well, pour everything back into the milk pan and stir continuously until the cream boils and thickens. Remove from the heat and cover with cling film applied directly to the surface of the cream, so as not to make a lump. Allow to cool well.

10. After the boiled cream has cooled, beat the whipped cream. It must be very cold when we start mixing it, otherwise it can be cut. As soon as it has hardened, forming firm ridges on the surface, it no longer mixes, with the risk of separating into butter and whey.

11. In the boiled vanilla cream, prepared in point 9, incorporate 1/3 of the whipped cream, stirring vigorously. Add the rest of the whipped cream and incorporate with light movements with a spatula. This is the cream for the cake with plum and almond crust.

Cake with plums and almond crust & # 8211 assembly and serving

12. To assemble the plum and almond crust cake, portion the almond crust top, cutting into squares / rectangles as desired. I cut it into 12 approximately square pieces. Place the plum top on a plate. Cover this plum top with all the cream and level in an even layer. On top of the cream, arrange the previously cut pieces from the top with the almond crust (with the almond side up, of course). Refrigerate the cake for at least 30 minutes before serving.


Ingredients for the cake with plums and almond crust

  • 400 grams of flour
  • 80 grams of sugar
  • 1 or
  • 7 grams of dry yeast or 20 grams of fresh yeast
  • 150 ml of lukewarm milk
  • 50 grams of melted butter
  • 50 ml. of neutral tasting vegetable oil
  • 1 pinch of salt
  • 1 sachet of vanilla sugar or grated seeds from 1 vanilla pod
  • grated peel of 1 lemon (only the yellow part, on the surface)
  • 600 grams of pitted plums
  • 60 grams of breadcrumbs
  • 2 yolks
  • 50 grams of starch
  • 150 grams of sugar
  • 500 ml. milk
  • 2 sachets of vanilla sugar or 2 tablespoons of vanilla extract
  • 200 ml. of whipped cream

Almond crust:

  • 150 grams of almond flakes
  • 100 ml of whipped cream
  • 50 grams of butter
  • 100 grams of brown sugar
  • 1 sachet of vanilla sugar
  • 1 pinch of salt

How to prepare the cake with plum and almond crust & # 8211 countertop

1. The cake top with plum and almond crust is one of leavened dough, like cake. So let's start with the yeast. If fresh yeast is used, activate by rubbing in a bowl with 1 tablespoon of the recommended amount of sugar for the countertop, then continue. Beat the whole egg with a fork with sugar and vanilla sugar / vanilla seeds. Add the warm milk and mix. If dry yeast is used, mix it now with milk and egg.

2. Put the sifted flour in a large bowl. Add salt, grated lemon peel and dry yeast (only if not fresh). Mix well with a wooden spoon and make a hole in the middle. Pour the liquids prepared in point 1 into this recess, stirring continuously with a wooden spoon. When the spoon is no longer very helpful, knead the dough until it is well blended, then add the melted butter and oil, gradually kneading until you get a soft and smooth dough.



Note: we want for the cake with plums and almond crust a light countertop, not a thick one, so the dough will be quite soft, it will be much easier to work on the robot.

3. Once well kneaded, the dough for the cake with plum and almond crust is turned over on the work surface greased with very little oil and divided into two pieces, one representing 1/3 of its volume and the second 2/3. Put each piece of dough in a clean bowl and wrap with cling film. Leave in a warm place until it doubles in volume.

Cake modeling

4. After the dough has risen, lay a tray measuring approximately 27 * 20 cm with baking paper. The larger piece of dough, the one representing ²⁄3 of the total volume, is turned over in the tray and spreads, pressing it with the palm, in a layer as uniform as possible. The plum halves, peeled from the seeds, are rolled in breadcrumbs and placed over the dough in the tray, face down, next to each other.

Baking the cake

5. Switch on the oven and set it at 180˚C. As long as the oven heats up, the dough in the tray covered with a clean kitchen towel is allowed to rise. Bake at a medium height in the preheated oven at 180˚C for 35-40 minutes. The dough should rise through the plums and be golden brown on the surface.

Preparation of almond crust

6. While the plum dough is in the oven, put all the ingredients for the crust in a saucepan, except the almond flakes. Bring to a boil, then pull the pan aside. Add the almond flakes and mix.

7. After the plum dough has baked, carefully remove it from the pan with the baking paper and leave to cool on a cake rack.

8. Quickly spread the tray with another sheet of baking paper and spread the second part of the dough in a thin and even layer. Pour the composition prepared in point 6 over it, make it even on the whole surface and bake it. Bake for 20 minutes, until golden brown, then remove and leave to cool on a cake rack.

OTHER PLUM CAKE RECIPES

Cream

9. The base of the cream for plum and almond crust cake is a classic vanilla cream (see detailed recipe, video). Put the milk on low heat, in a saucepan with a thicker bottom. Meanwhile, mix the yolks with the sugar and vanilla sugar or vanilla extract until they increase in volume and light in color. At the end, add the starch and mix in the egg cream.

When the milk boils, gradually add, little by little, over the egg cream, stirring constantly with a pear-shaped whisk. After the egg mixture has warmed up well, pour everything back into the milk pan and stir continuously until the cream boils and thickens. Remove from the heat and cover with cling film applied directly to the surface of the cream, so as not to make a lump. Allow to cool well.

10. After the boiled cream has cooled, beat the whipped cream. It must be very cold when we start mixing it, otherwise it can be cut. As soon as it has hardened, forming firm ridges on the surface, it no longer mixes, with the risk of separating into butter and whey.

11. In the boiled vanilla cream, prepared in point 9, incorporate 1/3 of the whipped cream, stirring vigorously. Add the rest of the whipped cream and incorporate with light movements with a spatula. This is the cream for the cake with plum and almond crust.

Cake with plums and almond crust & # 8211 assembly and serving

12. To assemble the plum and almond crust cake, portion the almond crust top, cutting into squares / rectangles as desired. I cut it into 12 approximately square pieces. Place the plum top on a plate. Cover this plum top with all the cream and level in an even layer. On top of the cream, arrange the previously cut pieces from the top with the almond crust (with the almond side up, of course). Refrigerate the cake for at least 30 minutes before serving.


Ingredients for the cake with plums and almond crust

  • 400 grams of flour
  • 80 grams of sugar
  • 1 or
  • 7 grams of dry yeast or 20 grams of fresh yeast
  • 150 ml of lukewarm milk
  • 50 grams of melted butter
  • 50 ml. of neutral tasting vegetable oil
  • 1 pinch of salt
  • 1 sachet of vanilla sugar or grated seeds from 1 vanilla pod
  • grated peel of 1 lemon (only the yellow part, on the surface)
  • 600 grams of pitted plums weighed
  • 60 grams of breadcrumbs
  • 2 yolks
  • 50 grams of starch
  • 150 grams of sugar
  • 500 ml. milk
  • 2 sachets of vanilla sugar or 2 tablespoons of vanilla extract
  • 200 ml. of whipped cream

Almond crust:

  • 150 grams of almond flakes
  • 100 ml of whipped cream
  • 50 grams of butter
  • 100 grams of brown sugar
  • 1 sachet of vanilla sugar
  • 1 pinch of salt

How to prepare the cake with plum and almond crust & # 8211 countertop

1. The cake top with plum and almond crust is one of leavened dough, like cake. So let's start with the yeast. If fresh yeast is used, activate by rubbing in a bowl with 1 tablespoon of the recommended amount of sugar for the countertop, then continue. Beat the whole egg with a fork with sugar and vanilla sugar / vanilla seeds. Add the warm milk and mix. If dry yeast is used, mix it now with milk and egg.

2. Put the sifted flour in a large bowl. Add salt, grated lemon peel and dry yeast (only if not fresh). Mix well with a wooden spoon and make a hole in the middle. Pour the liquids prepared in point 1 into this recess, stirring continuously with a wooden spoon. When the spoon is no longer very helpful, knead the dough until it is well blended, then add the melted butter and oil, gradually kneading until you get a soft and smooth dough.



Note: we want for the cake with plums and almond crust a light countertop, not a thick one, so the dough will be quite soft, it will be much easier to work on the robot.

3. Once well kneaded, the dough for the cake with plum and almond crust is turned over on the work surface greased with very little oil and divided into two pieces, one representing 1/3 of its volume and the second 2/3. Put each piece of dough in a clean bowl and wrap with cling film. Leave in a warm place until it doubles in volume.

Cake modeling

4. After the dough has risen, lay a tray measuring approximately 27 * 20 cm with baking paper. The larger piece of dough, the one representing ²⁄3 of the total volume, is turned over in the tray and spreads, pressing it with the palm, in a layer as uniform as possible. The plum halves, peeled from the seeds, are rolled in breadcrumbs and placed over the dough in the tray, face down, next to each other.

Baking the cake

5. Switch on the oven and set it at 180˚C. As long as the oven heats up, the dough in the tray covered with a clean kitchen towel is allowed to rise. Bake at a medium height in the preheated oven at 180˚C for 35-40 minutes. The dough should rise through the plums and be golden brown on the surface.

Preparation of almond crust

6. While the plum dough is in the oven, put all the ingredients for the crust in a saucepan, except the almond flakes. Bring to a boil, then pull the pan aside. Add the almond flakes and mix.

7. After the plum dough has baked, carefully remove it from the pan with the baking paper and leave to cool on a cake rack.

8. Quickly spread the tray with another sheet of baking paper and spread the second part of the dough in a thin and even layer. Pour the composition prepared in point 6 over it, level it all over the surface and bake it. Bake for 20 minutes, until golden brown, then remove and leave to cool on a cake rack.

OTHER PLUM CAKE RECIPES

Cream

9. The base of the cream for the plum and almond crust cake is a classic vanilla cream (see detailed recipe, video). Put the milk on low heat, in a saucepan with a thicker bottom. Meanwhile, mix the yolks with the sugar and vanilla sugar or vanilla extract until they increase in volume and light in color. At the end, add the starch and mix in the egg cream.

When the milk boils, gradually add, little by little, over the egg cream, stirring constantly with a pear-shaped whisk. After the egg mixture has warmed up well, pour everything back into the milk pan and stir continuously until the cream boils and thickens. Remove from the heat and cover with cling film applied directly to the surface of the cream, so as not to make a mess. Allow to cool well.

10. After the boiled cream has cooled, beat the whipped cream. It must be very cold when we start mixing it, otherwise it can be cut. As soon as it has hardened, forming firm ridges on the surface, it no longer mixes, with the risk of separating into butter and whey.

11. In the boiled vanilla cream, prepared in point 9, incorporate 1/3 of the whipped cream, stirring vigorously. Add the rest of the whipped cream and incorporate with light movements with a spatula. This is the cream for the cake with plum and almond crust.

Cake with plums and almond crust & # 8211 assembly and serving

12. To assemble the plum and almond crust cake, portion the almond crust top, cutting into squares / rectangles as desired. I cut it into 12 approximately square pieces. Place the plum top on a plate. Cover this plum top with all the cream and level in an even layer. On top of the cream, arrange the previously cut pieces from the top with the almond crust (with the almond side up, of course). Refrigerate the cake for at least 30 minutes before serving.


Quick cake with plums & # 8211 a great dessert made from a few ingredients

The quick plum cake tastes great. I often prepare it according to a light recipe, received from my mother-in-law. I explained the recipe step by step in the lines below. It's not complicated at all!

Dough ingredients:

  • 380 gr wheat flour, 200 gr sugar
  • 1 teaspoon vanilla sugar, 1 teaspoon baking powder
  • A pinch of salt, 230 gr cold butter
  • 1 or

Other ingredients:

  • 700 gr plums
  • 2 tablespoons rum, 1 tablespoon potato flour
  • Powdered sugar (for decoration)

Method of preparation:

First, heat the oven to 190 degrees, with the function of heating up and down and line a rectangular tray (28 x 24 cm or 20 x 30 cm) with baking paper.

We wash the plums, cut them in half and remove the seeds. Then cut the plums into quarters and place them in a bowl. Add the potato and rum flour and mix with a spoon.

We prepare the dough. Add the sugar, vanilla sugar, salt and baking powder to the flour bowl. Mix lightly with a spoon.

Add the cold butter cut into pieces. Then add the egg and knead the dough with your hands or with a mixer with hooks for kneading.

Divide the dough obtained into two equal parts. Put some of the dough in the pan and place the plums on top, peeling down. We crumbled the remaining dough and sprinkled it over the plums.

Put the tray in the preheated oven and bake the cake for about 45-50 minutes, at the lowest level of the oven.

After removing the cake from the oven, let it cool completely. Sprinkle powdered sugar before serving. Good appetite and increase cooking!


Fasting cake with coffee and prunes - recipe

ingredients

  • 1 cup (250 g) flour
  • 1 cup of water
  • ½ cup of sugar
  • 100 g of prunes
  • 2 tablespoons honey
  • 2 teaspoons ground coffee
  • 1 sachet of baking powder
  • 1 sachet of vanilla sugar
  • 1 pinch of salt

Method of preparation

First make coffee from the 2 teaspoons of coffee and 1 cup of water.

When ready, drain the coffee grounds. When it has cooled, put it in a large bowl.

Add sugar, honey and vanilla sugar. You can use vanilla essence instead of vanilla sugar.

Mix and add the flour mixed with baking powder and salt. To get a finer cake, it is good to sift the flour through a thick sieve.

Insert the mixer and mix until a homogeneous composition results. The consistency should be like cream, or classic blackberry.

If it is too thin, add more flour. If it is too thick, add more water.

Dacă prunele au sâmburi, scoateți-i, apoi tăiați fructele bucăți mici. incorporați-le în compoziție și omogenizați.

Pregătiți tava în care veți coace prăjitura. Poate fi o tavă pătrată sau dreptunghiulară, cu diametrul de 20 de cm.

Dacă vreți să îi dați o formă de tort, folosiți o formă rotundă.

Ungeți tava cu puțin ulei, tapetați-o cu o hârtie de copt și turnați compoziția. Bateți tava de masă pentru a elimina golurile de aer.

Introduceți tava în cuptorul încins la 180 de grade Celsius. În circa 40 de minute ar trebui să fie gata. Încercați prăjitura cu scobitoarea înainte de a o scoate din cuptor.

Prăjitura de post cu cafea și prune uscate se taie după ce s-a răcit complet, pentru a nu se sfărâma.

Se poate finisa cu o glazură de ciocolată simplă, obținută din pudră de cacao, zahăr pudră, apă și ulei, sau din ciocolată topită amestecată cu puțin ulei.

Sursă articol: Rețete Ușoare.ru. Chiar este de post? Prăjitură pufoasă și aurie cu miere și prune uscate: https://retete-usoare.eu/chiar-este-de-post-prajitura-pufoasa-si-aurie-cu-miere-si-prune-uscate/

*Sfaturile și orice informații despre sănătate disponibile pe acest site au scop informativ, nu înlocuiesc recomandarea medicului. Dacă suferiți de boli cronice sau urmați tratamente medicamentoase, vă recomandăm să consultați medicul dumneavoastră înainte de a începe o cură sau un tratament naturist, pentru a evita interacțiunea. Prin amânarea sau întreruperea tratamentelor medicale clasice vă puteți pune sănătatea în pericol.


Prăjitură rapidă cu prune – un desert grozav preparat din câteva ingrediente

Prajitura rapida cu prune are un gust grozav. Eu o prepar frecvent după o reteta usoara, primită de la soacra mea. Am explicat reteta pas cu pas în randurile de mai jos. Nu este deloc complicata!

Dough ingredients:

  • 380 gr faina de grau, 200 gr zahar
  • 1 linguriță zahăr vanilat, 1 linguriță praf de copt
  • Un varf de sare, 230 gr unt rece
  • 1 or

Other ingredients:

  • 700 gr prune
  • 2 linguri rom, 1 lingură făină de cartofi
  • Zahar pudra (pentru decor)

Method of preparation:

Mai intai, încălzim cuptorul la 190 grade, cu funcția de încălzire sus-jos și tapetam o tava dreptunghiulara (28 x 24 cm sau 20 x 30 cm) cu hartie de copt.

Spalam prunele, le tăiem în jumătate și le scoatem samburii. Tăiem apoi prunele în sferturi și le punem într-un castron. Adaugam faina de cartofi și rom și amestecăm cu o lingură.

Pregatim aluatul. Adaugam zahărul, zahărul vanilat, sarea și praful de copt în bolul cu făină. Amestecăm ușor cu o lingură.

Adaugam și untul rece tăiat în bucăți. Adaugam apoi oul și framantam aluatul cu mâinile sau cu un mixer cu carlige pentru framantat.

Împărțim aluatul obtinut din doua parti egale. Punem o parte din aluat in tava și așezăm prunele deasupra, cu coaja în jos. Faramitam aluatul rămas și îl presaram peste prune.

Bagam tava in cuptorul preincalzit si coacem prajitura timp de aproximativ 45-50 de minute, la cel mai jos nivel al cuptorului.

După ce scoatem prajitura din cuptor, o lăsăm sa se raceasca complet. Presaram zahăr pudra înainte de servire. Pofta buna și spor la gătit!


Prajitura cu prune si aluat sfaramicios

Îmi stătea gândul la genul acesta de prăjitură cu prune încă de când am făcut-o pe cealaltă cu zmeură și mi-am propus să încerc și cu prune atunci când vor fi în sezon. Așa cum vă spuneam și atunci, bunica ne tot făcea prăjitură cu aluat sfărâmicios în copilărie, doar că folosea mere rase sau magiun. Magiun n-am avut, așa că am folosit prune proaspete, pe care le-am încălzit puțin într-o tigaie până au devenit moi.

Avem trei straturi delicioase: baza din aluat simplu cu făină, unt și ou, la mijloc sunt prunele moi, dulci-acrișoare, iar deasupra același aluat, doar că sfărâmițat, sub formă de mici bulgărași.

Ce trebuie să știi

  • dacă nu îți plac prunele, să știi că orice fructe fac echipă bună cu această prăjitură
  • poți să folosești gem din fructe în loc de fructe proaspete
  • ca îndulcitor am folosit eritritol, însă poți să folosești zahăr sau orice alt îndulcitor, în cantitatea pe care o dorești tu, în funcție de cât de dulce preferi să fie prăjitura
  • foarte important ca untul și oul să fie reci, din frigider
  • trebuie neaparat să lași să se răcească prăjitura complet înainte de a o tăia, deoarece cât este caldă, prăjitura este sensibilă și riști ca feliile să se rupă

Prăjitura cu prune și aluat sfărâmicios este poate una dintre cele mai simple rețete de prăjituri pe care oricine o poate face, este extrem de gustoasă și după experiența mea, toată tava se va termina în prima zi. Este inevitabil.

Spor la pregătit această prăjitură cu prune și aluat sfărâmicios!
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INGREDIENTS
700 gr. prune (cântărite cu tot cu sâmburi)
300 gr. făină integrală (poți să folosești și albă)
130 gr. unt rece (din frigider)
1 ou rece (din frigider)
120 gr. eritritol (poți să folosești zahăr sau orice alt îndulcitor)
5 gr. praf de copt
½ linguriță scorțișoară
1 lingură esență de vanilie
a pinch of salt
1 tablespoon cornstarch
+ apă ( 2 linguri pentru aluat și 450 ml. pentru prune)


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PREPARATION
Într-un bol pune făina, îndulcitorul ( doar 50 gr. din cei 120 gr.), praful de copt, scorțișoara, un pic de sare și amestecă cu o lingură.

Adaugă în bol untul rece tăiat cubulețe și amestecă cu mâna toate ingredientele din bol, până când rezultă o compoziție sfărâmicioasă, ca niște bulgărași.

Adaugă oul și frământă compoziția cu mâna până observi că aluatul devine omogen (când îl iei în mână nu va mai fi la fel de sfărâmicios ca la pasul precedent, ci va fi mai compact). La nevoie adaugă 1, 2 linguri de apă rece. Eu am adăugat 2 linguri.

Pune hârtie de copt într-o tavă pătrată. Am folosit una de 23 x 20 cm (poți să folosești și o tavă rotundă de tort/tartă de 24 cm.)

Din aluatul format, pune separat într-un bol doi pumni plini, iar restul aluatului aplatizează-l cu mâna sau lingura în tava acoperită cu foaie de copt. Pune tava în frigider până te ocupi de prune.

Spală și scoate sâmburii prunelor. Taie prunele în cubulețe mai mici, pune-le într-o oală sau într-o tigaie încăpătoare împreună cu esența de vanilie, restul de 70 gr. de eritritol sau orice alt îndulcitor folosești, 450 ml. apă și amestecă.

Lasă să fiarbă la foc mic timp de 10-15 minute, amestecând din când în când, până când vezi că prunele devin moi și nu mai este lichid în tigaie. La nevoie mai adaugă apă.

După ce prunele au devenit moi și apa s-a evaporat din tigaie, pisează-le de câteva ori cu un instrument de făcut piure, apoi adaugă 1 lingură de amidon de porumb și amestecă.

Pune prunele deasupra aluatului, apoi deasupra prunelor presară restul de aluat păstrat la început.

Bagă tava la cuptorul preîncălzit la 180°C, pentru 30-35 minute, până când se rumenește aluatul deasupra. În funcție de cuptorul tău, va trebui să ajustezi temperatura și timpul de coacere. Eu am cuptor electric și am folosit coacerea sus-jos.

După ce s-a rumenit deasupra, scoate tava din cuptor și lasă prăjitura cu prune să se răcească complet (1-2 ore), pentru a o putea tăia frumos.

Taie prăjitura cu prune și aluat sfărâmicios în bucăți potrivite, apoi servește cu poftă!