The original text of the recipe: “1. Make a dough with: 150 gr butter, 300 grams of flour, 75 grams of sugar, a glass of cognac 2. I want to ripen and when it’s baked, I put plums on top halves that stayed in the oven baked in sugar “Source: How to Eat Good and Eat? Unusual culinary specialties. Alex N. Pascu, 1936
150 g butter
300 g white flour
175 g of sugar
1 bottle of cognac
a little bit of oil
500 g plums
Make a dough of 150 g butter, 300 g flour, 75 g sugar, 1 cup cognac
In a tray filled with oil, put all the dough and spread it by hand on the whole surface of the tray (as it is a very dulky dough)
Put the dough in the oven and let it brown (about 30 minutes)
When the dough is ready, remove it from the oven and leave it aside
The plums are washed and the saplings are removed by breaking them in two
Place plum halves in a tray and sprinkle 100 g of sugar over them and mix thoroughly (plums are well squeezed through sugar) and cook for about 15 minutes until they soften a little and leave
When the plums are ready, with the help of a spatula place the plums of plums over the dough next to each other with the flat side down to cover the entire surface of the dough
The syrup remaining in the tray where the plums were in the oven flows easily over the entire surface of the cake (over the plum dough)
Cut the cake in rectangles containing 2 halves of plum and arrange it nicely on a plateau
Serve
Before you start preparing the cookie, the butter is removed from the refrigerator and left at room temperature to soften well.
Immediately consumed this cake has a tender, slightly chopped and crisp countertop; the more we leave it, the more the tooth absorbs the juice of the prunes with sugar and becomes more tight.
Plum cake – delicious, scented and beautiful!
