Plum Tart

Try this delicious cake recipe:

For the shortcrust pastry, quickly knead the ingredients together, wrap in cling film and rest in the refrigerator for at least half an hour. Roll out the dough to a thickness of 3 mm, line a conical cake pan with the rolled out dough.

For the almond mixture, beat butter, sugar and vanilla pulp until creamy and gradually add eggs, ground almonds and flour.

Spread the almond mixture evenly on the dough and cover tightly with the halved plums. Bake in the heated oven at 180 °C on the middle shelf for approx. 50 min. with hot air.

Let the apricot jam bubble up. Remove the cake from the pan while it is still warm and brush it quickly with the hot jam. Finally, sprinkle the coarsely chopped almond kernels evenly over the cake.

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