Composition / ingredients
Cooking method
1. Dough. Rub the soft butter with sugar and vanilla sugar white. Add eggs, salt, milk and baking powder. Beat everything thoroughly with a mixer. Add flour and ground almonds. Beat with a mixer into a homogeneous mass.
2. Filling. Wash the plums, cut in half and remove the seeds.
3. Caramel. In a small saucepan, melt the butter. Add sugar and brandy. Bring to a boil and cook until the sugar melts.
4. At the bottom of a greased baking dish, put the plums cut down. Carefully pour the hot caramel on top. Put the dough on the caramel carefully so that the layers do not mix.
5. Bake the pie at 180C for about 35 minutes, checking the readiness with a skewer.
6. Remove the finished pie from the oven, cover with a towel and leave for 10 minutes. Then carefully turn over onto a platter. Garnish with mint.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Almonds nuts - 609 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Krupchatka flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Salt - 0 kcal/100g
- Baking powder dough - 79 kcal/100g
- Vanilla sugar - 379 kcal/100g
