- Plums - 500 Grams (filling)
- Sugar sand - 100 Grams
- Butter - 110 Grams
- Eggs large - 2 pieces
- Sol - 1 Pinch
- Sour Cream - 90 Grams
- Baking Powder - 1 teaspoon
- Hazelnut - 40 Grams
- Wheat flour - 75 Grams
- Sugar sand - 50 Grams (powder)
- Hazelnut - 50 Grams (sprinkling)
- Butter - 20 Grams (powder)
- Flour - 50 Grams (powder)
- Cinnamon ground - 1/2 Teaspoons (sprinkling)
1. In a dry frying pan (can be in the oven), dry the hazelnuts. Peel off the husk, then grind it into a crumb in a blender. 2. We prepare the powder. Mix sugar and 50 grams of hazelnut, with cinnamon and flour. Now add the butter (melted). Before getting the crumb mix well. 3. We wash plums, large cut into quarters, not large in half. 4. Prepare the dough. We beat the softened butter and sugar (a smooth, smooth mass will be obtained). We do not stop whipping, we drive eggs into the oil mixture. Stirring the dough (small turns), add sour cream, baking powder and flour. Add the remaining nuts and salt. We mix everything thoroughly. 5. We lined the parchment with a mold (we will lubricate with butter) the bottom and the sides. Then the dough is poured into the mold. Sprinkle the top of the dough with a nut. We spread the plums from the top, now again the walnut powder. In the oven, the temperature is one hundred and eighty degrees, bake. 6. For about thirty minutes before the end of baking, the dough should already be seized, sprinkle the cake with sprinkles. Bon Appetit!
Servings: 6