Ingredients :
250g of flour
3 medium eggs
150 g caster sugar
250 ml fresh liquid cream
1 shot of rum (optional)
1 packet of baking powder
to taste butter + flour for the mold
to taste Icing sugar (to decorate)
Preparation :
It is not necessary to turn on the oven first to bake the fluffy cream plumcake, but we will use the “cold start” system. In the mixer bowl, whip the whole eggs with the sugar into a soft cream for at least 10 minutes at maximum speed.
Butter and flour a cake tin of approx. 30x11cm. Alternatively, you can use the homemade stripper by brushing the mold, ideal for both sweet and savory dishes.
Sift the flour with the baking powder and add it little by little to the egg-sugar mixture, alternating with the addition of whipped cream. Obtained a soft and creamy mixture, add the Rum by mixing it with the ingredients with a spatula in a delicate way then transfer it to the plumcake mold and place it in the oven on the central rack. Now set the heat of the oven to 170° in static mode and turn on the oven, also programming the cooking time in about 40 minutes.
At the end of the time, check the cooking with a wooden stick planted in the heart of the cake; for perfect cooking the stick must be hot and dry. Let the fluffy prune cream cool on a rack then place it on a serving tray and dust it with homemade snowdrop icing sugar.. excellent because it will not be absorbed by the cake right away but will remain as long as in the past. sweets in pastry.
