for 4 people

Batter

40 g	sugar
2	fresh egg yolks
¼ tsp	bourbon vanilla powder
2	fresh egg whites
1 pinch	salt
30 g	white flour
1 tbsp	Maizena cornflour
400 g	plums, cut into wedges

To bake

1 dl	cream, beaten until stiff
30 g	hazelnuts, roasted, coarsely chopped

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.

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