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Shannon D
Plum pie with pastry cream
Try this plum pie with pastry cream
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Ingredients
Directions
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Place the grate slightly below the center of the oven and preheat the oven to 180 ° C (electric oven), 165 ° C (convection oven) or level 3 or 4 (gas oven).
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Grease the spring form with butter.
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Stir the butter gently in a mixing bowl and add the cake mix and 2/3 of the beaten egg.
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Knead the whole with a mixer with dough hooks or by hand into a cohesive dough.
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Line the bottom and the edge of the spring form with 2/3 of the dough.
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Unfold and halve the prunes.
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Sprinkle the mix for the pastry cream without adding water over the dough base.
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Place the halved plums with the convex side up in the spring form.
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Dust the kitchen counter with some flour.
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Form the remaining dough thin rolls and press them flat on the worktop into strips.
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Place the strips crosswise over the plums.
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Brush the strips and the edge of the cake with the rest of the beaten egg.
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Fry the plum pie in 60 minutes until tender and golden brown.
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The plum pie is the most delicious when it can rest for a day, so that the dough becomes softer.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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