Plum Torte with Peeled Italian Plums
Recipe information
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Cooking:
20 min.
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Servings per container:
20
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Source:

Ingredients for - Plum Torte with Peeled Italian Plums

1. Unsalted butter, softened - 9 tablespoons
2. White sugar - ½ cup
3. White sugar - 2 tablespoons
4. Vanilla sugar - 1 tablespoon
5. Salt - 1 pinch
6. Eggs - 2
7. All-purpose flour - 3 ¼ cups
8. Baking powder - 4 teaspoons
9. Milk - ½ cup
10. Italian plums - peeled, halved, and pitted - 2 pounds
11. Confectioners' sugar - 1 tablespoon

How to cook deliciously - Plum Torte with Peeled Italian Plums

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch springform pans.

2. Stage

Cream butter in a large bowl with an electric mixer. Add 1/2 cup plus 2 tablespoons sugar, vanilla sugar, and salt; beat well to combine. Add eggs one at a time, mixing well after each addition.

3. Stage

Sift flour and baking powder together into a bowl. Mix into the batter in batches, alternating with milk; the batter will be quite thick. Spoon batter into the prepared pans. Place plums close together, cut-side down, over the batter.

4. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto serving plates or cooling racks. Dust with confectioners' sugar and let cool completely.