Saturday is dessert time. And what desserts at the very beginning of autumn? That's right, pies - with plums. With apples too, but with plums it is more interesting (for now). Apples will continue, but fresh plums will depart.
Because today is cake. With plums.
- 150 gr. flour
- 120 gr. butter
- 60 gr. Sahara
- 1 egg
- 1 teaspoon baking powder for dough
- 1 packet vanilla sugar (or whatever you use for flavoring, to taste)
- a tablespoon of rum or cognac
- 500 gr. drain
- 100 gr. sugar (or to taste)
- 100 gr. flour
- 50 gr. butter
- 100 gr sugar
- 1 teaspoon cinnamon
How we cook:
Plums cut into halves, remove the stone.
From all the ingredients of the “dough” section, knead the dough - you can do it with your hands, you can in a combine. In fact, the order of laying the products does not matter. Checked. So dancing with tambourines is not necessary. The main thing is that the oil should be at room temperature.
From all the ingredients of the section "for crumbs" we make a streusel. That is, we cut the butter into a small cube, pour flour, sugar and cinnamon into a bowl - directly on the butter, and rub it with our fingers until crumbs are obtained. If the crumb does not work out (this happens if the flour is not very good), then add flour and sugar - spoon by spoon.
You can get confused and take frozen butter, grate it, and then make crumbs. But this will not affect the result either (and the taste). And in general, I thought about the fact that dancing with tambourines is superfluous in many dishes.
But, in general, then everything is simple - put the dough in the form, plums on it, sprinkle sugar on top, and then - streusel crumbs.
And bake at a temperature of 180 degrees for 30-40 minutes.