Plum (large hard plums, better use round red) — 700 g
Wheat flour — 300 g
Butter — 150 g
The water (ice) — 150 ml
Butter — 30 g
Sugar — 150 g
Serving temperature: Room temperature
Type of treatment: Baking
Wheat flour is necessary to sift into a large bowl. Cold butter cut into cubes and send them to the flour in a bowl. Rub the dough. To do this, use an ordinary knife, blender with a bowl-chopper or a simple plug. As a result, the mixture should be of a crumb. Add the butter to the flour and 100 ml of ice water, the mixture is beginning to stick together. Quickly knead the dough. Knead dough hands, it does not need much to be zealous. The dough should retain some heterogeneity. Then later, during baking, melted butter cake will give a layered texture. We form a ball of dough. Thereafter unroll it in the range of about 5 mm thick on a piece of baking paper. The resulting range of remove for 30 minutes in the refrigerator.
To prepare the glaze should be a pan melt the 30 g butter and add 150 grams of sugar. Wait until the sugar melts and turns into caramel brown, then remove the pan from the heat and immediately pour the resulting glaze baking dish. It should uniformly cover all the bottom of the form.
Pre-cut plum popoplam and remove seeds. We spread the halves of plums in the form of top-down caramel slice. Take out the dough from the refrigerator and cover them plum. We form a neat edge of the future pie. We put our plum cake in the oven, preheated to 190 degrees. Baking time — 30-40 minutes. Once the cake has cooled down to form the shape of a dish and cover with a turn over the cake. Plums are coated with a layer of caramel will be on. Our plum cake is ready! His inimitable feature savory dough and caramel, which permeates the entire cake with fruit. Bon appetit!
See the illustrated master class in cooking plum cake