Description
I don't have enough words to describe this very simple and incredibly delicious pie. Delicate, crumbly dough... Amazing, sweet and sour stuffing... Amazing, fragile, fragrant, almond crust... Mmmmmm... Cuuuuuuute!!!
Ingredients
-
Margarine
200 g
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Yolk egg
2 piece
-
Flour
3 cup
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Sugar
1 cup
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Leavening agent
1 pack
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Salt
-
Vanilla
2 g
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Drain
500 g
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Almonds
100 g
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Butter
50 g
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Sugar
150 g
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Chicken egg
2 piece
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Rum
1 Tbsp
Cooking
To prepare the products. Butter and margarine should be softened. Almond pour boiling water for 5-10 minutes, then drain, rinse with cold water and peel. Dry 2 minutes in the microwave. Then grind into fine crumbs in a blender.
To prepare the dough in a bowl put margarine, sugar, egg yolks, salt and vanilla.
Lightly beat until smooth.
In a large bowl sift the flour with the baking powder and add the butter mass.
Knead the dough. It turns out fat, does not stick to hands. If the dough is crumbling and not formed into a ball, add 1-2 tbsp of water.
Put the dough in shape with a diameter of 25-26 cm, to form the bottom and sides. Repeatedly prick with a fork and remove the form with the dough in the fridge.
Plums are divided into halves and remove seeds.
Now we have to prepare the cream. In a bowl put the butter, sugar and eggs, all beat up.
Pour in the rum.
Then add the almond crumbs and mix well.
In the form with the dough to put half of the plums
And pour the cream.
Bake at 180*C for 30-50 minutes (depending on the height of the shape).
Completely cooled cake and serve.
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