For this week’s challenge we decided to make a traditional German plum pie. For some excitement we added the caramelized almonds instead of the classic Streusel us Germans like so much. The almonds definitely give it a nice crunch factor. I am always nervous when making caramel though, it literally stresses me out to the point that I am sweating because I have had to so many bad experiences with it. My mom used to not be too happy when I tried to make caramel because she had to end up throwing the pot away. This time I was trying to keep my cool and was working with low and medium heat only.
Lisa, what is your experience with making caramel?
I didn’t have any problems with the caramel this time and I think it really gives the cake a delicious touch!
125g flour (1 cup)
100g almond flour (little less than a cup)
50g sugar (1/2 cup)
1 tea spoon of backing powder
1 hint of salt
90g butter (1/3 of a cup)
Mix everything into a dough and put in the fridge for 30mins.
2 hands full of plums: wash, take pits out, cut in halves or slices
For the caramel:
50g sliced almonds (one hand full)
1,5 table spoons butter
3 table spoons sugar
a splash of cream
Preheat of to 180° celsius (350° Fahrenheit). Lay the dough into a baking pan, add the plums and bake it for 15mins.
In the meantime put the butter into a pot, add the sugar and let it caramelize at medium heat. Add the almonds and let them brown for a little bit before deglazing it with the cream. Take the pie out of the oven and immediately sprinkle the almonds on top. Put the pie back into the oven for a few more minutes until the dough is golden brown.