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Sota's plum flip pie
10 servings1 hour 20 min
1. Dough. Rub the soft butter with sugar and vanilla sugar. Add eggs, salt, milk and baking powder. Whisk everything thoroughly with a mixer. Pour in the flour and ground almonds. Beat the mixer into a smooth mass.
2. Filling. Wash the plums, cut in half and remove the bones.
3. Caramel. Melt the butter in a small saucepan. Add sugar and cognac. Bring to a boil and cook until the sugar melts.
4. On the bottom of the butter-greased baking dish, place the plums in a cut down. Pour the hot caramel carefully on top. Carefully put the dough on the caramel so that the layers do not mix.
5. Bake the cake at 180˚S for about 35 minutes, checking readiness with a skewer.
6. Remove the finished cake from the oven, cover with a towel and leave for 10 minutes. Then gently flip onto a dish. Garnish with mint.
Sugar - 150 g, Butter - 150 g, Wheat flour - 100 gr, Milk - 70 gr, Almonds - 50 gr, Eggs - 2 pcs., Vanilla sugar - 1 tea liter, Baking powder - 0.5 tea liter, Salt - to taste, Sugar - 50 gr, Butter - 1 tbsp, Cognac - 2 tbsp, Plums - 300 gr, Mint - to taste
