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Plum cake with tonka and hazelnuts

Method


Preheat the oven to 180 degrees. Mix flour, sugar, baking powder, Tonka pudding powder, salt, vegetable milk and oil with a hand mixer. Pour the dough into a greased baking pan with a diameter of 28 cm. Wash, halve and core the plums. Then distribute evenly on the dough. Sprinkle the ground hazelnuts on top. Then bake the cake at 180 degrees for 40-50 minutes.

Drain the chickpeas and collect the water (aquafaba) in a mixing bowl. Reserve the chickpeas for later use. such as in a delicious hummus).

Whip the aquafaba for at least 7 minutes. The slightly yellow brew turns into a white foam. When it is stiff, add the powdered sugar and lemon juice.

Take the cake out of the oven and spread the meringue on top. Then bake again at 100 degrees for 30 minutes. The meringue then dries out slightly - it should remain a little soft.

After baking, add some chopped hazelnuts.

Tip: Also very tasty with currants instead of plums - depending on the season.

Rapunzel Products


1420415 Tonka pudding powder
200260 Hazelnuts roasted, ground
200230 Hazelnuts roasted
1400325 Cristallino cane sugar, HAND IN HAND
1002730 Frying oil
703455 Chickpeas canned
1200335 Sea salt with iodine
HAND IN HAND

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