Junior chef
Utensils
Apron
Bowl
Brush
Measuring cup
Mixer
Dpringform pan (approx. 24 cm Ø)
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line the base of a springform pan (approx. 24 cm in diameter) with baking paper. Brush the edges with a little butter.
Caramel
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a golden brown caramel has formed. Add the water and simmer until the caramel dissolves. Remove the pan from the heat. Add the flaked almonds, mix, spread the caramel in the tin, allow to cool.
Plums
Halve and stone the plums, arrange on top of the caramel.
Batter
Place the butter, sugar and salt in a bowl, grate in the lemon zest, mix well. Add the eggs. Using the whisk on a mixer, beat until the mixture becomes lighter in colour. Pour in the milk, mix.
Mix the flour with all the other ingredients up to and including the baking powder, mix into the batter. Spread the batter on top of the plums.
To bake
Approx. 50 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the tin frame, allow to cool slightly, turn out onto a cooling rack, remove the baking paper, leave to cool.
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