Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
To bake
Utensils
One ovenproof or springform pan (approx. 24 cm in diameter), greased
How it's done
Batter
Using the whisk on a mixer, beat the sugar, egg yolks and vanilla in a bowl for approx. 5 mins. until the mixture turns lighter in colour. Beat the egg whites with the salt until stiff. Combine the flour and cornflour, add to the egg mixture in layers along with the egg whites and carefully fold in using the rubber spatula. Transfer the mixture to the prepared pan or tin and place the plums on top.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly.
Arrange the whipped cream and nuts on top of the clafoutis, serve just warm.
| Tip: | Fine Food Nocciola Piemonte IGP hazelnuts are ideal for this dish. |
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