Plum upside-down cake

Plum upside-down cake

Total: 1 hr 45 min. | Active: 45 min.
Nutritional value / piece: 381 kcal
, Fat: 25 g
, Carbohydrate: 33 g
, Protein: 6 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Pastry base

100 g white flour
1 pinch salt
50 g sugar
80 g butter, cut into pieces, cold
1 tbsp water

Plum base

2 tbsp sugar
20 g knobs of butter
8 plums, cut into slices 1 cm thick

Cake batter

3 eggs
100 g sugar
150 g crème fraîche
80 g butter, soft
3 cm ginger, finely grated
150 g white flour
100 g ground hazelnuts
2 tsp baking powder

To bake

50 g crème fraîche
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One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides and base greased

How it's done

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Pastry base

Mix the flour, sugar and salt in a bowl, add the butter and rub by hand to form a crumbly mixture. Add the water, mix quickly to form a soft dough. Roll out the dough into a circle (approx. 5 mm thick) between two pieces of baking paper, chill for approx. 30 mins.

Plum base

Sprinkle sugar over the base of the prepared cake tin, cover with the knobs of butter and plums.

Cake batter

Beat the eggs and sugar with the whisk on a hand mixer until light and fluffy. Stir in the crème fraîche, butter and ginger. Mix the flour, nuts and baking powder, fold into the mixture. Spread the cake batter over the plums, place the pastry base on top.

To bake

Approx. 1 hr. on a baking tray in the lower half of an oven preheated to 180°C. Remove and allow to cool slightly. Loosen the cake from the tin frame, turn out onto a plate, remove the tin base and baking paper, leave to cool. Serve with crème fraîche.

Good to know
Tip: Use blanched ground almonds instead of ground hazelnuts.

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