Sour & sweet cake combination
In France it is very typical to bake a cake based on almond cream or – as it is known here – frangipane cream. One of the most popular is “tarte aux poires”. To make the traditional recipe a bit different, I’ve used plums this time. It gives nice sour taste to the sweet almond cake.
plum-almond cake
Yield: 8 portions
Ingredients:
- 300g pâte sucrée (sweet tart dough)
- 400g of red plums
- 280g of almond cream (frangipane cream)
- 100g butter – room temperature
- 100g grounded almonds
- 100g icing sugar
- 1 tea spoon of cornstarch
- 2 eggs
- 1 tea spoon of amaretto
- 125g of pastry cream