Plum Cake with Pepper Frangipane | Gourmet Dessert

Dough Preparation

• 1
  Knead 230 g wheat flour, 115 g cold butter, 125 g sugar, and 1 egg yolk into a smooth dough. If the dough is too crumbly, add a drop of cold milk.
• 2
  Form the dough into a flat disc and let it rest in the refrigerator for at least 30 minutes.
• 3
  After resting, roll out the dough to about 3 mm thick, carefully place it into a cake tin, and gently press down the edges. Trim off any excess dough with a knife.
• 4
  Place the tin with the dough back into the refrigerator for another 30 minutes. Meanwhile, prepare the filling.

Filling Preparation and Baking

• 1
  Cream 100 g soft butter with 30 g sugar and the vanilla sugar until fluffy. Then add the remaining 3 eggs one by one and mix well.
• 2
  Mix the remaining 50 g flour, almond flour, and gingerbread spice and fold into the butter-egg mixture. Finally, freshly grind the red Kampot pepper into the mixture.
• 3
  Spread the frangipane mixture evenly over the chilled dough base. Slice the plums and arrange them in a circular pattern on the almond mixture. Sprinkle the cake with a little powdered sugar.
• 4
  Bake in a preheated oven at 180 °C for approx. 50-55 minutes. Let the finished cake cool and sprinkle with powdered sugar again before serving.