Mirabelle Cake

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Mirabelle Cake
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Health Score:
4,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in

Healthy, because

Even smarter

Mirabelle plums score points with a good portion of beta-carotene, which is important for the functioning of healthy skin as a precursor of vitamin A. As an antioxidant, it can also protect against heart disease. The wholemeal flour provides a lot of fibre for a well-functioning digestion and a long-lasting satiety.

If you would like to sweeten the mirabelle plum pleasure even more, you can line the baked base with a layer of flaked almonds and coconut blossom sugar and then fill it up with mirabelle plums.

Ingredients

for
1
For the dough
200 grams Pastry flour
75 grams ground almonds
125 grams cold butter
100 grams sugar
1 pinch salt
1 egg
Parchment paper
dried Peas (for blind baking)
For the filling
500 Mirabelle plums
500 milliliters white wine
150 grams Marzipan
1 packet Pie glaze (substitute 1 1/2 tablespoon starch)
How healthy are the main ingredients?
sugaralmondsalteggMirabelle plum

Preparation steps

1.

The oven to 180°C (approximately 350°F).

2.

For the dough, pour the flour and almonds onto the work surface, mix in the sugar and the salt and make a well in the center. Cut the cold butter into small pieces and distribute around the flour mixture. Crack the egg in the center and add about 50 ml (approximately 1/4 cup) of lukewarm water. Mix with a pastry knife until crumbly, then quickly knead with hands to form a dough. Form a ball, wrap in plastic wrap and refrigerate for about 30 minutes. Roll out the dough between 2 sheets of parchment paper to slightly larger than the baking pan. Line the greased mold with the dough, forming a 3 cm (approximately 1 inch) high edge. Cut a piece of parchment paper slightly larger than the dough and fill with the dried peas. Place on the bottom rack of the preheated oven and bake for about 25 minutes, until golden. Remove from the oven, remove the peas and the baking paper and let cool.

3.

Blanch the mirabelles for a few seconds, peel, halve and remove the pits. Bring the white wine to a boil in a saucepan and poach the plums for a few minutes. Do not let them get too soft. Roll out the marzipan and place on top of the pastry.

4.

Distribute the drained mirabelles with the cut side down close together on top of the marzipan. Prepare the glaze according to package information with the wine broth, pour over the fruit and refrigerate until set. Serve the cake in slices.