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Before starting this Plum Upside-Down Cake recipe, make sure you have organised all the necessary ingredients.
Stone and halve the plums. I used the greengage variety for this recipe.
In a non-stick frying pan, tip the plums, together with 30 grams of butter and 50 grams of castor sugar. You want the plums to soften and release a tart juice.
In a mixing bowl, place the egg yolks and 80 grams of castor sugar.
Using a whisk, blanch the preparation for a couple of minutes.
Add the fromage blanc, then the softened butter. Combine with a whisk.
Add the flour, baking powder and almond meal.
Combine until homogeneous.
Add the kirsch syrup. The amount of kirsch varies according to the flavour intensity you like.
In a separate bowl, beat the egg whites until stiff peaks form...
... then add the remaining castor sugar (80g) and beat again.
Pour the preparation over the meringue...
... and combine gently to make sure the preparation does not collapse.
Arrange the plums at the bottom of the pan. Reserve the cooking juices. They will be used later in the recipe. I am using a non-stick tarte tatin pan. The non-stick coating ensures an easy release from the mould.
Pour the cake preparation over the plums...
... and spread evenly.
Bake in a fan-assisted oven at 170°C (gas 3) for about 45 minutes.
When cooked, remove the pan from the oven. Place a baking sheet or tray on top of the pan...
... and flip onto the sheet with a quick move. Make sure you turn the cake upside-down while it is still hot.
Gently lift the cake pan.
Reheat the plum juice set aside in the frying pan. There should be the equivalent of about 2 tablespoons. When the juice is hot and syrupy, pour it over the cake to glaze the plums and give the surface a glossy finish.
Set aside at room temperature. This cake is best served cold. Enjoy!
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