For 6 people
- For the pastry:
- 300 gr. flour
- 150 gr. butter softened
- 150 gr. brown sugar
- 20 gr. butter for molds
- 2 egg yolks
- 2 pinches of salt
- For the cream of prunes:
- 450 gr. pitted prunes
- 2 tsp. tablespoons cognac
- 1 tea bag
- For the whipped cream:
- 25 cl. fluid cream
- 1 packet of vanilla sugar
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40 mn. |
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30 mn.env. 200°C.(th.6-7)/400-425°F |
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- Please inflate prunes in 30 cl. hot tea and brandy.
Whisk in a bowl of very cold cream whipped. Add the vanilla sugar just the end of the operation. Reserve in refrigerator.
- Mix quickly with fingertips ingredients of the dough to obtain a crumbly consistency. (see the text broken pastry dough) Cover the dough and put it in the refrigerator.
Preheat oven to 200 ° C. (th.6-7)
- Crumble half of the dough into two pie removable bottom, to get two discs of 5 mm. thick and grainy consistency.
Bake for 15 minutes. When golden, remove them and unmould them with care so as not to break them. Book it.
- Do the same with the rest of dough for a second tour, but the notch (without cutting) on the last disc to mark 6 or 12 shares, prior to cooking.
Mix the prunes with their juice into mashed very fine. Assemble the cake as well: the first disc Spread 1 / 3 of pureed prunes mixed. Then, using a piping bag cover with whipped cream. Keep up with the other 2 discs, complete by 4 th divided into shares. Serve immediately.
French