Deborah Dana

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Recipe of Plum cake

Plum cake

10 mins
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This rich cake has a pistachio dough with butter and sugar stuffed with cream, sugar and pistachios with plums.
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6 portions
  • 1 1/2 cups flour
  • 1 cup pistachio, without ground salt
  • 1/3 cups sugar
  • 1 tablespoon salt
  • 3/4 cups butter
  • 5 egg yolks
  • 1/4 cups whipping cream
  • 1/6 cups sugar
  • 1 egg
  • 1 tablespoon vanilla essence
  • 8 plums, cut in half
  • 2 tablespoons apple jam


Preheat the oven to 180 ° C.
In a large bowl beat the flour with a balloon whisk, 1/4 cup ground pistachio, sugar and salt. Add the butter and knead with your hands until you obtain a homogeneous mass.
Add 4 egg yolks to the dough and knead. Place the dough in plastic and refrigerate until cold.
Put the pasta on a floured surface and form a ball, flatten it into a thick 18cm disc and place in a 15cm pie baking dish (with removable base). With a fork decorate the edges and bake for 15 minutes, remove from the oven.
While the dough is baked, make the filling of the pie, beating the whipping cream, the sugar, the egg, 1 yolk, the vanilla and 1/4 cup of pistachio.
Pour the filling into the pre-baked base and bake for 18 more minutes. The filling should be well cooked when you remove the pie from the oven. Allow to cool for at least 30 minutes before putting the fruit.
Place the plum on the pie filling and bathe with the reduced apple jam with 4 tablespoons of water. Garnish with ground pistachios and refrigerate until serving.


Serve with whipped cream with pistachios.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Lauss Hernández
03/02/2013 22:29:08
rico y clasico
Alejandro Dominguez Rivera
02/02/2013 21:25:10
se me antoja para vender like

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