Practical Method to Producing Appetizing Sig's Moist Pan Plum Cake Pudding
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To prepare an extraordinary Sig's Moist Pan Plum Cake Pudding, here are the ingridients required:
- Use 250-300 gr of fresh plums.
- You need 130 gr of dark brown sugar.
- Use 250 gr of plain flour.
- Take 1/2 of softened butter cup plus a little extra for pan.
- Provide 1/2 teaspoon of vanilla sugar.
- Use 2 teaspoons of baking powder.
- Take 2-3 of eggs.
- Take 1 of little milk, condensed milk or cream or mixture.
- Prepare 1 of little cinnamon mixed with sieved icing sugar if you like.
After readying the components, now you are ready to make your tasty Sig's Moist Pan Plum Cake Pudding by following the guidances below:
- Halve the plums, remove the stones. Run some butter across all of the inside of the pan, add the halved plums upside down into the pan. Sprinkle sugar over the plums, cook on medium heat for about 10 - 15 minutes. Keep an eye on them so that they dont burn..
- In the meantime make the batter. Stir all the other ingredients together. Adding the milk, cream or condensed milk little by little..
- Make sure that it neither becomes to thin or thick. It should just drip in strands from the whisk. Pour the batter over the plums turn the heat down to the lowest heat, cover with a lid..
- Bake for about 30 minutes or so, until set and a skewer comes clean. Cool down slightly. Carefully turn it over using the plate that fits your pan and you want to serve from. Sprinkle with cinnamon and sieved icing sugar if you like..
Zwetschgenkuchen typically calls for Italian plums (aka, European plums) and they are the variety most ideal for cooking not only because of their texture but also. Rinse the prune plums, halve and remove the pit. Beat the egg whites until stiff. Take out the baking sheet from the oven. Mix the cake glaze with sugar (according to instructions on the package) and spread over the hot cake.
Recipe : Sig's Moist Pan Plum Cake Pudding
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step by step to make Sig's Moist Pan Plum Cake Pudding
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