Plum pie

Category: Bakery products
Plum pie

Ingredients

Wheat flour
Sugar 100 g
Butter 100 g
Egg yolks 2 pcs.
Sour cream 100 g
Vanilla
Soda pinch
Plum 1 kg
Egg whites 2 pcs.
Sugar 50-70 g

Cooking method

  • Make shortbread dough.
  • sprinkle the pan with flour
  • Roll out into a skillet (if you double the serving, then onto a baking sheet).
  • Cut pitted plums into dough with scissors
  • Sprinkle lightly with sugar and starch
  • Bake at T + 180C almost until tender
  • Take out and put the whites whipped with sugar on the plums (cool mass)
  • Subtract T to + 130C
  • Bake until the protein is "rubbery" to the touch.


DonnaRosa
Quote: Cubic

It's a pity there is no photo, for sure it is unusually beautiful !!
The photo can be taken.
But now there are no drains. There are, of course, but very expensive now.
I always bake when there are a lot of plums.
And the cake turns out to be very elegant.
The "white coat" contrasts especially beautifully with the bright color of the plums.
The plum layer is so plump and not annoying.
The top of the "fur coat" turns brown in places, but quite slightly.
DonnaRosa
Add a photo of a plum cake. Double portion.
Plum pie

Plum pie
Joy
DonnaRosa... The cut is appetizing to disgrace Took the recipe in bookmarks
DonnaRosa
Quote: Joy

DonnaRosa... The cut is appetizing to disgrace Took the recipe in bookmarks
Deliciously delicious pie. You eat a piece and go for more.
I always bake in the plum season.
Nikusya
Pancake! Not choked with small things! The beauty ! Another season! Thank you, I'm taking it to your bookmarks! OH! And hang flour?
Mirabel
It seems like a common recipe, but deliciously delicious! thank you for reminding! Let's do it!
DonnaRosa
Quote: Mirabel

It seems like a common recipe, but outrageously delicious! thank you for reminding! Let's do it!
I would not say that it is widespread. : girl_in_dreams: Pies are not often covered with a coat of whipped proteins and not all.

Firecracker
Quote: Nikusya

OH! And hang flour?
I join)))
yes, and do you need to put the butter or melt it?
the pie looks very tasty!
DonnaRosa
Quote: Firefighter

I join)))
Yes, and do you need to put butter or melt it?
the pie looks very tasty!
Flour? I do not remember exactly. I'll weigh it next time. I put it "strictly by eye".
Soften the oil to room temperature.
Firecracker
Quote: DonnaRosa

Flour? I do not remember exactly. I put it "strictly by eye".
and what then the consistency of the dough should be?
we still have a lot of plums, today I again baked according to my own recipes, your recipe has not yet dared to use
DonnaRosa
Normal shortbread dough, just like biscuits. The main thing is to take good butter, not margarine and good sour cream, and everything else is not so important. Roll out the dough directly on the baking sheet, if large.
Joy
Quote: Firefighter
and what then the consistency of the dough should be?

I think you can take a recipe for any shortcrust pastry you like.
DonnaRosa
Of course you can, but I never put margarine, but only butter and sour cream 40% fat.
DonnaRosa
I'm going to the market for plums on Saturday. So I wanted a pie, the season, however ...
mamusi
And I can't get enough of the market
Draining like shoe polish ...
Boom try, bkm ... boom ... boom ...
DonnaRosa
mamusiAnd where is this plum paradise?
mamusi
DonnaRosa, yes, right in my garden, in our southern regions, by the very oooo blue sea! ..
DonnaRosa
Or rather, plz.
Katya1234
DonnaRosa,
An interesting recipe. If you are going to make the dough for this pie, please weigh the flour.
DonnaRosa
Start working, ask questions in essence, without fanaticism.
Katya1234
DonnaRosa,
Well, so be it, we weigh the flour ourselves and transfer it to cups / glasses. And what size baking sheet do you have (approximately)?
Today I would have made a pie, but I have to go to the market for plums
DonnaRosa
For about the entire stove oven. It has a double portion.
A small cake fits in a large skillet.
DonnaRosa
Quote: Katya1234

DonnaRosa,
An interesting recipe.If you are going to make the dough for this pie, please weigh the flour.
I baked a big one, doubled everything except the plums, I put them in 1.3 kg. Flour could not weigh, my scales went on strike, something happened to the electronics, even new batteries did not help. But I measured the flour with a glass from the m / in Redmond. I got 8 cups for a double serving. The pie is still hot and I haven't cut or tasted it.
🔗

A little baked, the coat seemed not strong enough.
🔗
Katya1234
DonnaRosa,
Finally baked a pie according to your recipe. Liked the recipe, thanks a lot!

I rarely make shortbread dough (about once a year), so I asked about the amount of flour. My dough “took” 350 grams of flour (2.5 cups). You could have put less. I liked the pie, delicious. Made in a mold with a diameter of 30 cm. Although sprinkled with starch, but still the plum gave a lot of juice. The cake turned out to be wet. Is your cake wet too?
DonnaRosa
Katya1234, I think that the humidity depends on the variety of plums.
I had a sweet Hungarian. You can see the cake in the photo on the first page, in a section you can see everything very well.


Added Sunday 28 Aug 2016 12:06 PM

🔗
Katya1234
DonnaRosa,
Thanks for the photo! Yes, I did it differently. The plums were dry when sliced. We will work on bugs.
DonnaRosa
Katya1234,

Plum pie
Until now, we are finishing. No more oven this big.

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