ingredients |
|
| 500 g | plums |
| 150 g | Xylitol |
| 150 g | butter |
| 3 | egg yolks |
| 8g | Vanilla Sweet or the pulp of a vanilla pod |
| 300 g | flour |
how it's done:
Wash, core and halve the plums. Heat the butter with the Xylitol in a pot until the butter is melted. Whisk multiple times and let cool. Combine egg yolks and flour in a bowl and stir by using a hand mixer. Add the butter-Xylitol-mixture and Vanilla Sweet (or the pulp of a vanilly pod) and mix only until a crumbly batter forms.
Transfer 3/4 of the crumbs dough into a greased springform pan and press down using a spoon, creating the cake base. Place the halved plums very closely next to each other on the cake base and cover them with the remaining crumbles. If the plums are too sour, sprinkle some Xylitol directly on top of the plums.
For those who want to have a autumnal or festive flavour should add a pinch of cinnamon into the crumble batter. If the cake is cold enough, dust it with Erythritol+Stevia Powder.
Bake at 180°C for about 45 – 50 minutes.