Kathrine Plum Tart (Sønderjysk)

Ingredients for Kathrine Plum Tart (Sønderjysk)

Instructions for Kathrine Plum Tart (Sønderjysk)

To prepare the Kathrine Plum Tart (Sønderjysk) recipe, please follow these instructions:

Stir the egg yolks with sugar and comes in a pan with the cream. Get a rehash and cooling off.

The whipped whites granted when the cream is cold. Kathrine yolks or sveskerne with almond in out in the bottom of an ovenproof form, and the batter is poured over.

By serving, invert the cake onto a glass dish and garnish with whipped cream along the edge. Outside of plum season, they can be replaced by large stenfri prunes, which are soaked in water, get a slight rehash, after which even put in.

Tips:
Bake at 175 degrees C in 1 – 1 ½ hour