Master chef
Utensils
Apron
baking paper
Bowl
Cooking spoon
Mixer
Pan
Paring knife
Rubber spatula
Teaspoon
Timer
Cutting board
Piping bag with a serrated nozzle
Kitchen scales
Cooling rack
Baking tray (approx. 20 x 20 cm)
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 baking tin with baking paper.
Jam
Halve the plums, remove the stones, cut into pieces, place in a pan with the sugar, vanilla sugar and cardamom, bring to the boil while stirring. Reduce the heat and cook for approx. 20 mins., stirring constantly, then leave to cool.
Dough
Place the butter, sugar and salt in a bowl, beat using the whisk on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Combine the flour and almonds, mix in.
Transfer half of the dough to the prepared tin, flatten with wet hands. Spread the jam over the base, leaving a border of approx. 1.5 cm. Transfer the remainder of the dough to a piping bag with a serrated nozzle (approx. 13 mm in diameter), pipe over the jam in a lattice-work pattern. Scatter the flaked almonds around the edge.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, slide onto a cooling rack and leave to cool. Sprinkle with icing sugar. Cut into 12 slices.
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