Description
The cake turned out flavorful, fluffy and delicious. The dough with a light beer - bread flavor, a little rough from cereals. Plum fragrant and tender. And slightly salty caramel, rich with the aroma of ginger and pogrustnevshy toffee almonds give the cake an extra charm. Try it!
Ingredients
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Butter
100 g
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Chicken egg
2 piece
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Sugar
4 Tbsp
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Sour cream
3 Tbsp
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Dark beer
100 ml
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Flour
1 cup
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Oat flakes
1 cup
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Leavening agent
0.5 tsp
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Soda
0.5 tsp
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Vanilla
1 pinch
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Almonds
1 handful
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Drain
12 piece
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Brown sugar
1 cup
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Butter
20 g
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Soy sauce
50 ml
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Ginger
1 tsp
Cooking
Cook the caramel. Add brown sugar, add butter and let the sugar melt. While stirring pour in the soy sauce and cook the caramel over low heat until thick. Keep warm.
Beat butter with sugar. Not stopping to whisk, add the eggs one at a time, mixing each well with butter.
Sift the flour with the baking powder, add cereal and stir evenly. Pour in oil mixture and mix gently off the mixer.
Mix the sour cream with beer and soda. Stir until the formation of fluffy foam.
To turn on the mixer at small revs and pouring a little liquid, stir the dough. Add to the dough a couple of tablespoons of caramel and stir lightly with a spatula.
Put the dough into the prepared pan. On top put the halves of plums.
Pour warm caramel on the plums, spreading evenly. Sprinkle the top with almond petals and bake in a preheated 180 degree oven.
First oven on a lower heat until the cake is well rise, then include the total heating and convection if you have it. Food processor pie until Golden and top of the sample on a dry splinter. In General, the cake I baked for about 45 minutes.
Ready to give the cake to cool slightly in the form, then put on the grill.
Serve very tasty Luke warm, so the caramel is not frozen completely.
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