Breton prunes with plums
Description
Perfectly pairs with tea and coffee. The batter made with whipped eggs and milk always turns out incredibly light and tender after baking—this pastry can even be served without tea. I recommend adding a little Baileys liqueur to the batter—it gives it a delightful flavor note. Instead of prunes, you can use other dried fruits; the key is to use plenty of them, as this makes the cake tastier and more aromatic. Be sure to check that the cake is thoroughly baked by testing the center with a wooden skewer.
Instructions
- 1
Step 1
1. Prepare a 26 cm diameter mold. Beat the eggs with a mixer together with a pinch of salt, gradually adding sugar. Beat the eggs until light and fluffy, then add melted and slightly cooled butter and Bailey's.
- 2
Step 2
2. Mix well, add the sifted flour and mix the batter again with a mixer. Add warm milk and beat once more until smooth — the batter will be very liquid.
- 3
Step 3
3. Let the dough rest for 10-15 minutes. Grease the baking dish with butter, place the chopped prunes in it, and pour the dough over them.
- 4
Step 4
4. Bake in a preheated oven at 200 degrees for 1 hour.