A cake with plums from short pastry is one of the delicacies enjoyed by not only children, but also adults. The beauty of these pies is that the base turns unsweetened and crispy, and the filling is very juicy and sweet. In the recipes below, you can use not only fresh fruit, but also frozen, as well as canned . However, it is preferable to use freshly sieved plums. Their flavor in the pie is 99 percent of the success of your baking. For those who watch their weight, we inform that any plum pie is a high-calorie dish. But a small piece of this "yummy" will not hurt the figure.
Open sand pie with plums
Ingredients:
- flour of the highest grade - 375 g;
- white granulated sugar - 75 g;
- butter "Peasant" -155 g;
- Chicken egg - 1 piece;
- fresh plums (large) -6 pcs .;
- ground cinnamon - 5 g.
Preparation
In an enamel saucepan, melt the butter (do not boil). Then add sugar and eggs. Mix everything until a homogeneous mass is obtained and then gradually introduce flour. Knead with your hands dough. Divide it into two parts. That part of the test, which turned out to be put more into the form and hands razrovnovat in the form of a basket, forming the sides. Next, from the washed and dried plums on the paper towel, remove the bones and lay them on the dough, sprinkling with mixed cinnamon and sugar. With the remaining smaller part of the test roll out a 2.5 mm thick layer and cut into thin strips, laying the net over the drains. Bake cake in the oven at 225 degrees 35 minutes.
Sand cake with plums and meringue
Ingredients:
- butter "Peasant" - 180 g;
- vanilla sugar - 15 g;
- Chicken eggs - 3 pieces;
- sour cream (20% fat content) - 200 ml;
- sugar white - 255 g;
- wheat flour of the highest grade - 525 g;
- soda - 5 g;
- vinegar 9% - 15 ml;
- plums - 600 g.
Preparation
In an enamel saucepan, melt the butter (do not boil). Then introduce sugar and eggs (yolks). All mixed with the addition of flour. Ready dough to lay out in the form and hands to level in the form of a basket, having formed side walls. Next, remove the seeds from the drain and put it on the dough and bake in a preheated oven for up to 210 degrees 35 minutes.
In the meantime, while baking the pie, whisk the proteins with sugar, which is introduced gradually. Beat is necessary until stable peaks. When the pie is ready to be put on top of the merengue and put back into the oven for 16 minutes, while the temperature does not change. The cooked pie should be allowed to cool for 35 minutes and remove it from the mold on a dish.