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🍰 Juicy Plum and Almond Cake with Caramel

551 kcal · 30 min · 4 servings

Juicy Plum and Almond Cake with Caramel Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the plums thoroughly.
  2. 2. Halve the plums and remove the pits.
  3. 3. Make one cut into each plum half, but do not separate them completely.
  4. 4. Crush the almond cookies roughly using a rolling pin.
  5. 5. Lightly toast half of the almonds in a pan without fat.
  6. 6. Mix the remaining half of the sugar with the cinnamon.
  7. 7. Grease the baking pan with some butter.
  8. 8. Cover the bottom of the pan with half of the crumbled cookies.
  9. 9. Sprinkle half of the toasted almonds over the cookies.
  10. 10. Sprinkle half of the cinnamon-sugar mixture over the almonds.
  11. 11. Drizzle half of the butter over this layer.
  12. 12. Place half of the plums in an overlapping pattern on the layer.
  13. 13. Add the remaining crumbled cookies on top.
  14. 14. Sprinkle the remaining toasted almonds over the cookies.
  15. 15. Sprinkle the remaining cinnamon-sugar mixture over the almonds.
  16. 16. Drizzle the remaining butter over this layer.
  17. 17. Place the remaining plums on top.
  18. 18. Whisk the crème fraîche with three tablespoons of sugar.
  19. 19. Add the grated lemon zest to the mixture.
  20. 20. Stir in the eggs and a pinch of salt.
  21. 21. Pour the cream evenly over the cake.
  22. 22. Preheat the oven to 180 degrees Celsius.
  23. 23. Bake the cake for approx. 60 minutes in the center of the oven.
  24. 24. Mix the remaining almonds with two teaspoons of water.
  25. 25. Heat the almonds in a pan.
  26. 26. Add the remaining sugar.
  27. 27. Stir constantly until the sugar melts.
  28. 28. Let the almonds get coated in the caramel.
  29. 29. Sprinkle the caramelized almonds over the finished cake.
  30. 30. Place a weighted plate on the cake for 15 minutes.
  31. 31. Let the cake cool down in the pan.
  32. 32. Decorate the cake with whipped cream.

Nutrition per serving