Plum and Cappuccino Slices
ready in 2 h.
- For the dough
- 2 ¼ cups all-purpose flour
- ½ cup Almond flour
- ½ tsp Baking powder
- ⅔ cup butter
- ¼ cup sugar
- 2 medium eggs
- 1 Tbsp cream
Put all the dough ingredients in a bowl together with a pinch of salt and quickly mix together to form a smooth dough. Form into a ball, wrap in cling film and chill in the fridge for around 30 minutes.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a deep baking tray (38 x 24 cm) with grease-proof paper.
Dissolve the cappuccino powder in around 4 tbsp hot water and leave to cool.
Beat the eggs with the sugar until frothy and stir in the quark and cappuccino. Stir in the cornflour. Whip the cream until stiff then fold into the mixture.
Roll out the dough between 2 layers of cling film and line the baking tray with it, forming an edge. Spread the cappuccino and quark mixture on top of the dough. Place the plums on top, cut side facing down.
Bake the cake in the oven for around 40 minutes, then switch the oven off and leave the cake inside to rest for around 10 minutes. Remove from the oven, cool, cut into slices and serve dusted with icing sugar.