Upside-down pie with plums and walnuts
12 servings
60 minutes
Plum and walnut upside-down cake is an elegant blend of caramelized fruits and airy dough, inspired by European culinary traditions. The roots of such cakes go deep into French cuisine, where the famous 'Tarte Tatin' first captivated gourmets with its inverted presentation. Caramel-soaked plums give the dessert a rich sweet-sour flavor, while the nuts add a delicate crunchy texture and nutty aroma. This cake is perfect for cozy family tea times or festive dinners. Serve it warm, complemented by a scoop of vanilla ice cream or a gentle cream sauce to further enhance its rich flavor nuances.
1
Cut the plums in half and remove the pits.
2
Crush the walnuts.
3
In a pan (or in a large saucepan that can be placed directly in the oven), melt 50 grams of butter.
- Butter: 100 g
4
Add 100 grams of sugar and start stirring quickly to prevent the sugar from crystallizing.
- Sugar: 2 glasss
5
Place the plums cut side down and cook on high heat for 5 minutes.
- Plums: 500 g
6
Place chopped nuts between the plums.
- Walnuts: 2 tablespoons
7
For the test: sift the flour with baking powder and sugar.
- Wheat flour: 250 g
- Baking powder (raising agent): 2 teaspoons
8
Melt the remaining butter and add milk to it.
- Butter: 100 g
- Milk: 200 ml
9
Gradually add the flour mixture to the milk-egg mixture and mix; if there are no lumps left, beat with a mixer.
- Chicken egg: 2 pieces
10
The dough should have a consistency like thick sour cream.
11
Pour the batter over the plums and bake in the oven at 180 degrees for 25 minutes.
