Description
This pie is the third year the favorite of our table! And all thanks to cook guga, who once posted this recipe. For which many THANKS to her from all our family!!! You know, I have a terrible sweet tooth. My passion is pastries. I have tried in my life very much, but the best thing I've ever had is almond croissants from Kiev "Gregoire" and THIS plum cake! Believe me, plum and chocolate is a perfect Duo! I felt sorry that this recipe undeservedly has so little additions to the QC and that many have not even tried this pie. Very long hands itched to "republish" recipe, but somehow did not dare. So corrected! Consider that I painted it with some modifications!
Ingredients
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Drain
500 g
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Cheese
125 g
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Flour
150 g
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Sugar
150 g
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Butter
185 g
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Chicken egg
1 piece
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Sour cream
1 Tbsp
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Vanilla sugar
1 tsp
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Cinnamon
1 tsp
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Leavening agent
1 Tbsp
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Dark chocolate
40 g
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Milk
5 Tbsp
Cooking
Mix flour, 125 g butter, softened 50 g sugar, 1 tbsp sour cream, 1 tbsp baking powder, 1 egg, cottage cheese, vanilla sugar.
Knead the dough. Put in the refrigerator.
Now for the cooking of caramel! In hot oil (60g) pour 100g of sugar and a teaspoon of cinnamon. In the beginning you can make a strong heat until the oil starts to boil (be sure not to start to burn), then on medium heat, stirring constantly, waiting until the sugar darkens and melts. When the mass becomes smooth Golden color, remove from heat and immediately pour into the form. While not frozen caramel, evenly distributed along the bottom of the form. You can cook the caramel directly in the mold if you allow it.
The caramel spread is the most delicious plums. And no else, namely the HUNGARIAN!!! And moreover, no overseas relatives – they are all tasteless!
Take them out of the refrigerator chilled dough. Roll out in shape. I'm doing it all by hand, rolling pin. If the dough is not amenable to work, add a little flour. Spread the dough on the plums and gently venem its perimeter, thereby making the edges and across the surface that the plums sank into the dough. Send the cake in a preheated oven at 180*C for 40-50 minutes, depending how ripe and soft plum.
Here's a cake we did it! Take out from the oven and allow it to cool for about 5 minutes, the liquid had cooled a bit and absorbed. I want to note that the juicier the plum, the more liquid can be extracted from it during cooking. Therefore, I recommend in the oven to substitute for a cake pan, so it was dripping fluid.
Now you can turn the cake on a dish!
While our cake cools, one can prepare another very important component - the chocolate glaze! It's very simple! 5 tbsp milk dissolve a little less than half tiles of dark chocolate. Try not to let it boil, stirring constantly until frosting will not turn into a homogeneous mass.
Quickly pour our cake, while the icing is still quite liquid. I poured a tablespoon from the center of the perimeter in the form of a spiral. By the way, the ORIGINAL RECIPE with a beautiful description have a look here=>>http://www.p ovarenok.ru/recipes/ show/31320/.
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