Plum check

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Plum cake:

Beat the egg whites with the sugar and add the yolks one by one, then the flour, the oil a little, the baking soda and the salt powder; it mixes very easily in the egg white. Then pour the yogurt and mix. In the ready-made composition we put the plums. Grease a form with butter, pour the composition into it and put in the oven to bake.


Flavored check with plums, yogurt or cream & # 8211 a particularly delicious dessert that will not leave anyone indifferent!

We present you a recipe for a delicious plum cake. Due to the fact that it is prepared from dough based on yogurt or cream, the cake is obtained very soft and delicious. Plums give the dessert an intense aroma and sweet-sour taste. It is perfect to be served for breakfast or as a dessert.

INGREDIENTS

-125 g of natural yogurt (or cream)

-1 tablespoon brandy or rum (optional)

METHOD OF PREPARATION

1. Wash the plums. Cut them in half and remove the seeds. Sprinkle with brandy or rum.

2. Beat the eggs, gradually adding the sugar. Use a mixer at medium speed.

3. Sift the flour and mix it with the baking powder. Add it to the beaten eggs and mix well until you get a homogeneous mass.

4. Mix the yogurt (or cream) with the mixer, then add it to the dough. Stir.

5. Grease a baking tin with butter and sprinkle with flour (or breadcrumbs). Arrange the plums in shape, then pour the dough. Bake the cake in the preheated oven at 200 ° C for 50 minutes. Allow the cake to cool. If desired, sprinkle with powdered sugar.


Check with honey and plums!

Dough with honey and ripe plums covered with honey syrup. Very simple and tasty!

INGREDIENT:

-1½ teaspoon of baking powder.

METHOD OF PREPARATION:

1. Line the base and walls of the form (24 cm) with baking paper.

2. Beat the eggs with salt, then add the sugar and honey one at a time, without turning off the mixer.

3. Combine the flour with baking powder, add the ingredients to the egg bowl and mix with a spatula or mixer on a very low speed.

4. Cut the plums in half, remove the seeds and place them at the base of the form.

Advice. If you have large plums, cut them into quarters.

5. Pour and spread the dough and bake the cake in the preheated oven at 180 ° C for about 30 minutes, depending on the oven.

6. Remove the cake, leave it for 5-10 minutes, then remove the ring and baking paper, turn it over on the tray and remove the base of the paper form.

7. Cut the cake after it has cooled completely, but first grease the surface with 1 tablespoon of honey and 1 tablespoon of water.

The structure is amazing! Be sure to try the recipe and add any fruit: peaches, nectarines, apricots, etc.


Similar recipes:

Layered check

Layered cake recipe, prepared with milk, margarine, eggs and cocoa, flavored with vanilla

Cake filled with cream

Cake recipe filled with cream cheese, mascarpone, sweet cream, dried apricots and sliced ​​compote peaches

Ginger and cinnamon cake

Recipe for cake flavored with ginger and cinnamon, grated orange peel and rum

Fluffy cake with chocolate and green tea

A chocolate cake and Matcha, a green tea concentrate that comes from Japan


Flavored check with plums, yogurt or cream & # 8211 a particularly delicious dessert that will not leave anyone indifferent!

We present you a recipe for a delicious plum cake. Due to the fact that it is prepared from dough based on yogurt or cream, the cake is obtained very soft and delicious. Plums give the dessert an intense aroma and sweet-sour taste. It is perfect to be served for breakfast or as a dessert.

INGREDIENTS

-125 g of natural yogurt (or cream)

-1 tablespoon brandy or rum (optional)

METHOD OF PREPARATION

1. Wash the plums. Cut them in half and remove the seeds. Sprinkle with brandy or rum.

2. Beat the eggs, gradually adding the sugar. Use a mixer at medium speed.

3. Sift the flour and mix it with the baking powder. Add it to the beaten eggs and mix well until you get a homogeneous mass.

4. Mix the yogurt (or cream) with the mixer, then add it to the dough. Stir.

5. Grease a baking tin with butter and sprinkle with flour (or breadcrumbs). Arrange the plums in shape, then pour the dough. Bake the cake in the preheated oven at 200 ° C for 50 minutes. Allow the cake to cool. If desired, sprinkle with powdered sugar.


Similar recipes:

Layered check

Layered cake recipe, prepared with milk, margarine, eggs and cocoa, flavored with vanilla

Cake filled with cream

Cake recipe filled with cream cheese, mascarpone, sweet cream, dried apricots and sliced ​​compote peaches

Ginger and cinnamon cake

Recipe for cake flavored with ginger and cinnamon, grated orange peel and rum

Fluffy cake with chocolate and green tea

A chocolate cake and Matcha, a green tea concentrate that comes from Japan


Cake with three types of jam, one of the simplest and

I requested the recipe for this cake from my husband's mother because, after tasting it, we all went. Cake with plum and walnut jam. Jam recipes and jam recipes: as our grandmothers did, simple, natural recipes, only made of fruit and sugar, without unnecessary chemicals. If I hear the word & ldquomagiun & rdquo automatically comes to mind the polenta with plum magiun. That's how I ate magiun for the first time, because that's how it is. To make this cake, put the 2 eggs, oil, sugar, baking powder, rum essence, peel.

It can be made as I did in the rectangular tray and portioned after. A cake suitable for any day of the week, quick to make and tasty. Ingredients for the filling: 500 gr plum jam, 500 gr apricot jam, 500 g strawberry jam, 200 gr ground walnuts Mod. Cake with plum jam and grated dough.

I used plum jam, but you can use hardened apples, hardened pumpkin or cheese. For the filling: 800 g plum jam 4 tablespoons breadcrumbs 1 bowl of chopped walnuts. Because Buni did so: from this composition he made a.

Plum jam can also be replaced by hardened or grated apples.


Ingredients Hencleș & # 8211 Lychee & # 8211 with plums

  • 500 grams of flour
  • 200 ml. milk with 3.5% fat
  • 3 yolks
  • 20 grams of fresh yeast
  • 100 grams of sugar
  • 1/2 teaspoon salt
  • 80 grams of butter with 80% fat
  • 30 ml. oil
  • 1 teaspoon vanilla extract
  • grated peel of 1 lemon

semolina cream with milk and eggs:

  • 500 ml. milk with 3.5% fat
  • 60 grams of semolina
  • 200 grams of sugar
  • 1/2 teaspoon salt
  • 1 vanilla pod (or vanilla extract or vanilla sugar, the idea is to get a well vanilla cream)
  • 3 yolks
  • 3 egg whites

for finishing the hencleş:

  • 4 yolks
  • 200 grams of cream
  • 30 grams of sugar
  • 15-16 ripe plums, peeled and pitted in halves
  • 1 tablespoon powdered sugar

Preparation Hencleș & # 8211 Lichiu & # 8211 with plums (video recipe):

Preparation Hencleș & # 8211 Lychee & # 8211 with plums (text version)

Dough preparation

1. From the amount of sugar of 100 grams, indicated for the dough, add about 1 tablespoon over the fresh yeast, put in a bowl. Rub the yeast with the sugar and add 100 ml. of lukewarm milk. Set aside for 5-10 minutes.

2. Beat the 3 yolks with a fork with 1/2 teaspoon of salt. After the yeast has activated, add the rest of the sugar. Add the egg yolks, lemon peel, vanilla extract and the remaining 100 ml. lukewarm milk. Be careful, depending on the quality of the flour, you may need a little extra milk or, conversely, 1-2 tablespoons of extra flour.

3. Sift the flour into a large bowl. Make in the middle and pour the mixture of liquid ingredients prepared in point 2. Cover with a wooden spoon until the dough becomes too thick to be mixed with the spoon. At this point add 50 grams of melted butter, but not hot, mixed with oil (30 ml). Knead the dough. Knead 10-15 minutes manually (or 7-8 minutes on the robot) until it comes off the hands and the walls of the bowl completely and a smooth and homogeneous dough is obtained.

Leavening

Shape the dough into a ball, place in a bowl greased with a drop of oil, turn the dough into a bowl to grease on all sides and cover the bowl with a clean, damp napkin, folded in 2-3 layers . Allow the dough to rise until it doubles in volume, in a warm place away from the current.

Semolina cream with milk and eggs

4. While the dough is growing, cut a vanilla pod lengthwise and grate the seeds (if you use vanilla extract or vanilla sugar, skip this step). Put 500 ml in a saucepan. of milk and add the vanilla seeds and pods. Put the milk on low heat and heat until it tends to boil. remove the vanilla pod and add 1/2 teaspoon of salt and 100 grams of sugar to the milk.

Pour the semolina in the rain, while stirring constantly with the pear-shaped target. Boil until it thickens well then remove from the heat and cover with cling film. Allow to cool to room temperature. After the semolina has cooled, add 3 egg yolks and mix vigorously.

Assembly and baking

5. Meanwhile, the dough has risen. Prepare a tray (I used the oven tray, 33 & # 21537 cm.) Covering it with baking paper. Pour the dough raised in the tray and lightly greased with oil, shape into a sheet of uniform thickness. It should cover the entire tray. Grease the dough sheet over the entire surface with the remaining soft butter (30 grams) and set aside in a place away from the current.

6. Turn on the oven and set it at 180 degrees Celsius.

7. Until the oven heats up, we have to finish semolina cream with milk and eggs. Beat the 3 egg whites with the mixer at high speed until a thick foam is formed. We start to gradually add the remaining 100 grams of sugar, while we continue to mix. Beat the egg whites with the sugar until they harden well and the sugar has completely dissolved.

About 1/3 of the amount of beaten egg whites is added over the semolina with milk mixed with the yolks. Homogenize vigorously. Pour this mixture over the remaining 2/3 of the total amount of beaten egg whites and incorporate with a spatula, with light movements.

8. Pour the whole semolina cream with milk and eggs over the dough sheet in the tray and level it on the whole surface.

9. Beat the remaining 4 yolks with 30 grams of sugar and cream (200 grams) until smooth. This mixture is distributed over the semolina cream with milk, spoon by spoon, until it covers the entire surface (do not pour the cream with egg yolks in one place, it will go to the bottom!).

10. Arrange on top of the cake half-pitted plums and immediately put in the preheated oven at 180 degrees Celsius, at a medium height, where it will bake for 35-40 minutes, until nicely browned. Allow to cool to room temperature before portioning. Great appetite!


Cake with three types of jam, one of the simplest and

I requested the recipe for this cake from my husband's mother because, after tasting it, we all went. Cake with plum and walnut jam. Jam recipes and jam recipes: as our grandmothers did, simple, natural recipes, only made of fruit and sugar, without unnecessary chemicals. If I hear the word & ldquomagiun & rdquo automatically comes to mind the polenta with plum magiun. That's how I ate magiun for the first time, because that's how it is. To make this cake, put the 2 eggs, oil, sugar, baking powder, rum essence, peel.

It can be made as I did in the rectangular tray and portioned after. A cake suitable for any day of the week, quick to make and tasty. Ingredients for the filling: 500 gr plum jam, 500 gr apricot jam, 500 g strawberry jam, 200 gr ground walnuts Mod. Cake with plum jam and grated dough.

I used plum jam, but you can use hardened apples, hardened pumpkin or cheese. For the filling: 800 g plum jam 4 tablespoons breadcrumbs 1 bowl of chopped walnuts. Because Buni did so: from this composition he made a.

Plum jam can also be replaced by hardened or grated apples.


PLUM CHECK I Recipe + Video

Hello dear lusts. We are in the plum season, so today we prepared PLUSHY CHECK WITH PLUMS. It turned out very delicious, plus you can replace the plums with other fruits. I hope you like the recipe and prepare it with pleasure. I wish you a tasty day and good appetite.

Ingredients

  • 100 gr. - butter at room temperature
  • 150 gr. - sugar
  • 1 teaspoon & # 8211 vanilla essence
  • 3 eggs
  • 250 gr. - flour
  • 10 gr. - baking powder
  • A pinch of salt

For crumble:

Method of preparation:

  1. Put the soft butter in a bowl, add the sugar, vanilla essence and mix until you get a creamy paste.
  2. Then gradually break one egg at a time, continuing to mix.
  3. Then add the cream, mix and add the flour, salt, baking powder and incorporate all the ingredients until you have no lumps.
  4. Cut the plums in half and the halves into slices and don't forget to remove the seeds.
  5. Transfer the dough to a 23 cm diameter baking tray. lined with baking sheet and greased with butter. Arrange the plums in a fan shape.
  6. Then put in another bowl the cold butter, flour and powdered sugar. Grind the butter with a fork until you get a sandy texture.
  7. Pour the composition received over the plums and level it over the entire surface.
  8. Bake the cake in the preheated oven at 180 degrees C for 55-60 minutes or until ready.
  9. Allow the cake to cool completely and serve it with pleasure. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Plum Check - Recipes

Check with plums and ginger

The texture of this irresistible dessert is a combination of crumbly cake, flavored with ginger, with sticky mashed prunes. The end result keeps well & # 8211 actually improves after it has been stored for 1-2 days & # 8211 and is a good choice as a dessert, energy giver, of a packed lunch.

Ingredients

    200 g prunes, pitted, chopped 100 ml hard tea, Earl Gray brand, chilled 115 g butter 75 g brown sugar 75 g sugar syrup 300 g self-growing flour (or pastry flour) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 beaten egg 6 tablespoons semi-skimmed milk 75 g ginger stalks in drained and chopped syrup 2 teaspoons ginger syrup (optional)

Preheat the oven to 160 ° C. Parchment paper is used to wallpaper a baking form of 23 x 13 x 6 cm.

Put the prunes and tea in a saucepan and bring to the boil. Reduce the flame, cover the pan and simmer for about 10 minutes, until most of the liquid has been absorbed by the plums.

Pour the plums into a blender and process until a fairly homogeneous puree is obtained. Put the puree aside.

Put the butter, sugar and syrup in a saucepan and heat carefully until they are mixed and the sugar has melted. Remove the pan from the heat and allow to cool slightly.

Sift the flour, baking powder and cinnamon into a large bowl and make a hole in the center of the bowl. Add the warm mixture of syrup, egg and milk and mix carefully. Set aside 1 tablespoon of chopped ginger stalks and incorporate the rest into the mixture.

Pour a third of the cake mixture into the prepared form and spread it on the bottom of the form, in an even layer. Spread half of the plum puree evenly on top. Add another third of the cake mixture and spread evenly, then spread the rest of the plum puree similarly. Finally, add the last third of the cake mixture and level.

Sprinkle ginger on top. Bake the cake for 1-1 1/4 hours, until it has grown nicely, browned and is firm to the touch. Cool in the form for 10 minutes, then turn over on a metal grill and allow to cool completely.

Grease the surface of the cake with ginger syrup, if used, then wrap it in metal foil and let it sit for at least 24 hours before slicing. The check can be kept for a maximum of one week.