Plum cake with chantillycreme

Ingredients for Plum cake with chantillycreme

Instructions for Plum cake with chantillycreme

To prepare the Plum cake with chantillycreme recipe, please follow these instructions:

Bisquitbunde: Whip whites almost stiff and mix the sugar in little by little to the whites are quite rigid. Turn the chopped walnuts carefully in Mass lubricated up on greased wax paper. and bake light brown, in a 200 degrees C hot oven. Flips out on wax paper and draws up to four sugar strewn round serving trays.

Accessories: Blueberry and prune yolks, which is cut into both, smear with sugar sheet previously cooked in water, brown sugar and the vanilla pod split open. Allow to cool.

Chantillycrème: Piskefløden stiftpiskes and season with a little icing sugar and grains from vanillestangen.

Snack: Cake onto the bottoms with syrup. Yolks served beautifully then. That topped with Chantillycrème and garnish with blueberries.