Lorrain Plum Cake
Source: frenchfood.about.com 3/4 lb. plums (the smaller the better), pitted and cut in half or quarters depending on size 1-1/2 cups cake flour 1 teaspoon baking powder 4 oz. cream cheese, softened 1/3 cup sour cream 4 large eggs, separated 3/4 cup granulated sugar 2 Tablespoons plum brandy or kirsch 1/4 teaspoon cream of tartar some softened butter for the cake pan To serve: confectioner's sugar Preheat oven to 350F. Butter a 9-inch springform pan. 1. Sift together the cake flour and baking powder. 2. Add the sour cream to the softened cream cheese and beat until well blended. Scrape into a small bowl. 3. Beat the egg yolks together with 1/2 cup sugar until thick, then beat in the cheese mixture. Stir in the plum brandy. 4. In a clean bowl, with clean beaters, whip the egg whites with the cream of tartar to soft peaks. 5. Gradually beat in 1/4 cup of the sugar. Beat at high speed for about 30 seconds until the whites are stiff and shiny. 6. Fold about half of the flour mixture into the cheese, then fold in half of the beaten whites. 7. Repeat with the remaining flour and whites. 8. Transfer the batter to the prepared pan and smooth the top. Set the plums on top of the batter, cut side up. Bake for 45 minutes. The dough should be slightly browned. Allow to stand 5 minutes before releasing. To serve: Cake may be served warm or at room temperature. Dust lightly with confectioner's sugar before serving. Sugar Says: People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
