When my family comes to visit me, I will serve them Plum Cloud. I already know there will be additions

Plum Cloud is a combination of a delicious shortcrust base, homemade jam, fluffy foam and almonds. The whole thing requires a bit of patience, but it’s definitely worth it – it’s the perfect dessert for a family gathering.

Cake:

• 480 g of wheat flour,
• 200 g sugar,
• 150 g of butter,
• 4 yolks,
• 5 tablespoons of cream,
• 1 pack of vanilla sugar,
• 1 teaspoon of baking powder.

Filling:

• 1 kg of plums,
• 100-150 ml of water,
• 150 g of sugar (the amount can be adjusted depending on the sweetness of the fruit),
• 1 tablespoon of potato flour,
• cinnamon to taste.

Difference:

• 4 proteins,
• 50 g sugar,
• 1 vanilla pudding,
• a pinch of salt,
• a handful of almond flakes.

Sift the flour with baking powder into a bowl, add sugar and vanilla sugar. Add pieces of cold butter and rub with your fingers until crumbs form. Add the yolks and cream and quickly knead into a uniform dough. Divide them into two parts (2/3 and 1/3), wrap them in cling film and put them in the fridge for 30 minutes.

Cut the washed and pitted plums into smaller pieces. Throw them into the pot, add water and sugar. Cook over medium heat until the plums fall apart and a thick puree is formed. At the end, add potato flour dissolved in a little cold water and cinnamon. Stir to thicken the filling. Set aside to cool.

Beat the egg whites with a pinch of salt until stiff. Gradually add sugar until the foam is thick and shiny. Finally, add the pudding powder and mix gently.

Line a baking tray (approx. 35 × 25 cm) with baking paper. Place most of the dough on the bottom and bake at 180°C for about 10 minutes.

Spread the plum mousse onto the baked base and then the meringue. Grate the rest of the dough on top and sprinkle with almond flakes. Place back in the oven for about 40 minutes until the top is golden.

Source: Terazgotuje.pl