Description
They are very tasty cakes with delicate cream that just melt in your mouth. Nothing more to say no need... It's worth a try!
Ingredients
-
Flour
-
Almonds
100 g
-
Sugar
100 g
-
Chicken egg
2 piece
-
Dry white wine
1 tsp
-
Butter
150 g
-
Drain
4 piece
-
Liqueur
4 Tbsp
Cooking
Knead the dough: frozen oil chop with a knife or in a food processor with flour, sugar and almonds to coarse crumbs.
Add the egg and wine/water
and quickly knead the dough.
Now divide the dough into 6-8 buns and arms stretched on the mold. The dough will be tastier if its thickness is about 6-7 mm (just over 6 Grand). You need to work fast and not let the dough warm up and butter melt. If it suddenly happens, you need to hold the dough in the fridge. Remove form the fridge for 1 hour.
Now it is the turn of plums: cut them in thin slices
and pour some liquor/vodka. Leave to marinate for one hour. I used the liqueur - similar "Bayliss." Can any to your taste.
Now prepare frangipani. Frangipane is almond cream based oil and eggs. During baking it rises, is covered with a Golden crust and has a dense (but not rigid) structure. Shall pound an egg with sugar and oil
add flour and almonds and carefully mix up. The cream will turn thick and viscous.
Before you fill the basket with cream, you need to drain the marinade from the plums and add it to the cream.
Now take out form the fridge and fill them with cream.
Spread on top of plums and put in heated to 200 degrees oven for 20-30 minutes.
After baking, allow the baskets to cool,
and then removed from the mold. You can just flip the form and not to be afraid the cream will not flow out.
And now you can enjoy.
It's very tasty, believe me!
Bon appetit!
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