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.

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

Step by step:

• Prepare sweet tart dough and let it cool down for at least 30 minutes.
• Pre-heat oven to 200ºC.
• Next, start preparing the almond cream. Cut the butter in small cubes and mix it until it has a smooth consistency. Progressively add icing sugar, grounded almonds, cornstarch, eggs and amaretto.

• Mix all ingredients well together until you get a smooth consistency. Add pastry cream.

• Clean and slice the plums into eigths.
• Roll out the sweet tart dough in a cake form. Make small cuts with a knife or fork to ensure that it bakes evenly.

• Pour the almond cream into the dough, place the cut plums on top of it.

• Bake it in an oven for ca. 30 minutes at 190 – 200ºC.

Enjoy!