In this recipe I will show you to make a plumb cake with cinnamon crumble, filled with a soft and delicious almond cream!
The first step to make this plumb cake with cinnamon crumble is to prepare the sucrée dough: first put the diced cold butter with the almond flour, sugar, flour and salt in the bowl of the mixer and mix them with the flat beater. Then add the egg. Mix again until you get a uniform dough. Roll out the dough between 2 parchment papers and cool it in the refrigerator for 12 hours afterwards. After this time, cut out a circle of 8.66 inches with a circular mold and place it in a 8.66 inch tart ring. Cut out some stripes of dough and place them on the sides of the tart ring. Cool the dough in the tart ring again in the refrigerator for 1 hour. Preheat the oven to 329°F. Place baking beans in the tart ring and precook the tart in the oven for 10 minutes.
Frangipane or almond cream with plums: first cream the butter and the icing sugar. Then add the eggs and the almond flour and mix well. Put the mix in a piping bag. Spread the frangipane on the pre-cooked tart and arrange the 21 halves of plums on the frangipane. Finally bake the base of the tart with the filling at 302°F for 25 minutes. Let the tart cool down.
Blanched plums: first cut the plums in halves. Then blanch the plum halves in a little water for about 5 minutes. They should not overcook. They have to stay firm. This is only a very short precooking. They will finish their cooking later in the oven.
Cinnamon crumble: mix all the ingredients and form a dough. Cool the dough in the refrigerator and make the crumble by passing the dough through a cooling grid.
The final step to finish making this plumb cake with cinnamon crumble is the cake assembly: first place a 3.14 inches round tart ring in the center of the tart. Then arrange 27 halves of the plums on the outside area of the placed ring on the pre-baked almond cream. Distribute the cinnamon crumble over the placed plums. After that, remove the ring and arrange 12 halves of the pre-cooked plums in the center. Return the cake to the oven at 302°F for 35-40 minutes. During baking the cake may loose some liquid. Finally let the cake cool down and sprinkle it with icing sugar.
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Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- KitchenAid mixer
- Glass bowls
- Rolling pin
- Chef´s knife
- Portable hob
- Silicone baking mat
- Baking tray
- Saucepan
- Tart ring
- Aluminium cake ring
- Ceramic knife
- Handmixer
- Disposable piping bags
- Measuring jug
- Chopping board
- Strainer set
- Dough scraper
- 8cm Tartlet ring
- Cooling grid
- Ceramic baking beans
Image gallery:
Ingredients
Directions
The first step to make this plumb cake with cinnamon crumble is to prepare the sucrée dough: first put the diced cold butter with the almond flour, sugar, flour and salt in the bowl of the mixer and mix them with the flat beater. Then add the egg. Mix again until you get a uniform dough. Roll out the dough between 2 parchment papers and cool it in the refrigerator for 12 hours afterwards. After this time, cut out a circle of 8.66 inches with a circular mold and place it in a 8.66 inch tart ring. Cut out some stripes of dough and place them on the sides of the tart ring. Cool the dough in the tart ring again in the refrigerator for 1 hour. Preheat the oven to 329°F. Place baking beans in the tart ring and precook the tart in the oven for 10 minutes.
Frangipane or almond cream with plums: first cream the butter and the icing sugar. Then add the eggs and the almond flour and mix well. Put the mix in a piping bag. Spread the frangipane on the pre-cooked tart and arrange the 21 halves of plums on the frangipane. Finally bake the base of the tart with the filling at 302°F for 25 minutes. Let the tart cool down.
Blanched plums: first cut the plums in halves. Then blanch the plum halves in a little water for about 5 minutes. They should not overcook. They have to stay firm. This is only a very short precooking. They will finish their cooking later in the oven.
Cinnamon crumble: mix all the ingredients and form a dough. Cool the dough in the refrigerator and make the crumble by passing the dough through a cooling grid.
The final step to finish making this plumb cake with cinnamon crumble is the cake assembly: first place a 3.14 inches round tart ring in the center of the tart. Then arrange 27 halves of the plums on the outside area of the placed ring on the pre-baked almond cream. Distribute the cinnamon crumble over the placed plums. After that, remove the ring and arrange 12 halves of the pre-cooked plums in the center. Return the cake to the oven at 302°F for 35-40 minutes. During baking the cake may loose some liquid. Finally let the cake cool down and sprinkle it with icing sugar.
Watch the recipe video on Youtube:
By loading the video, you agree to YouTube's privacy policy.
Learn more
Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- KitchenAid mixer
- Glass bowls
- Rolling pin
- Chef´s knife
- Portable hob
- Silicone baking mat
- Baking tray
- Saucepan
- Tart ring
- Aluminium cake ring
- Ceramic knife
- Handmixer
- Disposable piping bags
- Measuring jug
- Chopping board
- Strainer set
- Dough scraper
- 8cm Tartlet ring
- Cooling grid
- Ceramic baking beans
Image gallery: