Holiday baked delight. A plum crumble tray that doesn't last long
The plum crumble is one of those desserts that vanish before you know it. A base as crumbly as shortbread, a rich plum filling, and a crisp meringue topping make a combination that you will love from the first bite. It's also a great choice for a Christmas treat.
When my sister-in-law first brought this cake over for the holidays, we didn't anticipate its meteoric rise in popularity. After all, Christmas is traditionally a time for poppy seed cakes, cheesecakes, and gingerbread. However, as soon as she portioned the cake into smaller pieces and served it, hands lunged forward. It received such rave reviews that she was implored to make it again this year.
A Delicious Crumble Worth the Indulgence
Preparing this cake isn't too time-consuming, and the resulting dessert is sinfully delightful. The blend of crumbly dough, sweet meringue — which makes the entire cake airier —, and slightly tart plum creates a symphony of flavors. Such a delightful crumble is not just for the holidays, but also for any other occasion deserving of a delectable treat.
Ingredients:
- 1.3 lbs of plums,
- 3.6 cups of flour,
- 1.9 cups of soft butter,
- 4.9 oz of fine sugar,
- 3.9 oz of powdered sugar,
- 5 eggs,
- 2 tablespoons of semolina,
- 1 tablespoon of cocoa,
- 1 and 1/2 teaspoons of vanilla sugar,
- 1 and 1/2 teaspoon of baking powder,
- a pinch of salt.
Method of Preparation:
- Sift the flour with baking powder into a large bowl. Add vanilla sugar and powdered sugar. Incorporate butter and knead. Mix in egg yolks and work until a uniform dough is formed.
- Divide the dough into three parts, one slightly larger than the other two. Wrap one of the smaller parts in cling film and place it in the freezer. Add cocoa to the other smaller part, knead again, then wrap it in cling film and place in the freezer.
- Roll out the larger portion of the dough to the size of the mold. Transfer it to a mold lined with baking paper. Prod it in several places with a fork. Refrigerate the mold.
- Separate egg whites from yolks and whip with a pinch of salt until stiff peaks form. Still whipping, gradually add sugar till you have a firm and glossy mixture.
- Take the mold with the dough base out of the fridge. Dust with semolina and arrange plum slices over the top.
- Grate the cocoa-added dough on a grater and sprinkle it over the plums.
- Smoothly spread the whipped egg whites over the top, then sprinkle with the grated light dough.
- Place the mold in an oven preheated to 356 degrees Fahrenheit and bake for about 35 minutes. Let it cool before portioning out and serving.
