American plum pie from the new newspaper. Plum Pie with History: New York Times Legendary Recipe Updated in Roulet
And cinnamon. Why it is so popular and where it came from, we will tell in this article, along the way giving classic recipe and having considered several variations.
So, from the "New York Times" from us for you!
A bit of history
As the name implies, the appearance of the pie was not without the intervention of the famous. It turns out that since 1983, the New York Times has published a recipe for this fruit baked goods. Of course, not on their own initiative - the editorial office of the newspaper was inundated with letters demanding the return of the recipe. And so on for 12 years. As a result, the editor of the cooking section could not resist and told the readers that this year (1995) would be the last, and if they want to constantly bake a treat according to the recipe, then let them cut it out and hang it on their refrigerator.
Why is this New York Times plum cake so good? Recipe we will provide below, and you prepare and draw conclusions on the justification of the hype. Although, let's be honest, and let's say right away - it's worth it, yes.
We will also show and tell you how to be for those who do not like plums (or want variety), after which we will give an improved, lighter, but no less delicious recipe baking.
Plum pie from the New York Times. Recipe
And here he is! For a treat, take:
How to cook
You get a lot of baked goods from this amount of products! But we recommend not skimping and making the New York Times plum pie at the scale indicated. You can always freeze the excess, and then reheat it in the microwave - the treat will taste like fresh.
- Cover the bottom of the mold with a diameter of 28-30 cm baking paper.
- Preheat the oven to 175 ° C.
- Rinse the plums, pat dry and divide in half to remove the pit.
- Whisk butter with sugar (1) and salt until fluffy.
- While beating, add eggs one at a time.
- Sift the flour and baking powder in portions into the dough, stirring well each time until smooth.
- Pour the resulting dough into a mold, flatten.
- Place the plums on the dough, cut down, without pressing - during the baking process, the dough rises by itself around the fruit.
- Combine the cinnamon and sugar (2) and sprinkle liberally over the surface of the pie.
- Bake the cake for 50 minutes. Check for readiness by piercing it with a toothpick - it should come out dry.
- Pull the New York Times plum pie out of oven and let it cool completely.
Educational program
Legendary plum pie in a new way
Want something easier? And prepare just such a variation of the pie. We replaced the oil in it with heavy cream(33% versus 82%) and added Brown sugar for more caramel:
- large eggs - 3 pieces;
- flour - 250 grams;
- salt - a pinch;
- cream with a fat content of at least 33% - 350 grams;
- sugar - 200 grams;
- baking powder - 2 tsp;
- dark plum - 24 pieces;
- cinnamon - 2 tsp;
- vanillin - 1 sachet;
- brown sugar - 2 tbsp. spoons.
Cooking?
This New York Times plum cake is being prepared for new way So:
Just delicious plum cake. Recipe step by step
Yes, it is far from the topic of the article, but believe me, a cozy yeast cake is just as good for a cold autumn:
Preparation
This is a delicious plum cake!
For the dough, heat the milk, add sugar, salt, yeast, egg to it, mix thoroughly.
Add the sifted flour and mix until smooth.
Add soft butter and mix again. The dough will be soft and firm.
Put it in a bowl, cover with a tea towel and leave in a warm place for an hour. During this time, the dough will double.
Mix the cinnamon and semolina until smooth.
Preheat oven to 180 ° C.
Line a 30 cm diameter pan with baking paper so that the edges hang down. By pulling on them, you can easily pull out the finished cake.
Wash the plums, dry them and divide each fruit into 4 parts (if the fruit is large, then into 6 parts).
Divide the dough into 2 parts - 2/3 and 1/3 of the total.
Roll out most of the dough and place in a mold, forming sides.
Sprinkle the dough with half the cinnamon sugar mixture.
Place the plum slices on top.
Sprinkle the plums with white chocolate and the remaining cinnamon sugar mixture.
Roll out the rest of the dough, cut into strips of equal width and place on top of the pie with a wire rack.
Cover the cake with a kitchen towel and leave in a warm place for 20 minutes to rise.
Mix the yolk with cold water and brush the cake with this mixture.
Place the dish in the oven and bake for half an hour until it is beautifully browned.
Allow to cool in the pan until warm, then remove and cool completely on a wire rack, covering again with a towel.
The same pie. Filling options
Plum cake from the newspaper "New York Times" is very different delicious dough... You can use it separately from plums and cinnamon in baked goods, supplementing with the following product combinations:
- peaches (nectarines) 3 pieces, cut into slices, plus 200 grams of raspberries;
- apples 3 pieces, slightly stewed with raisins and butter;
- blueberries (blueberries) 300 grams per dough, zest from 1 lemon - into the dough;
- 3 tbsp. spoons coconut flakes in the dough, a can of canned pineapples - for the dough;
- replace 3 tbsp. tablespoons of flour for the same amount of cocoa and put 300 grams of cherries on top of the dough;
- zest of 1 orange in the dough, slices of 2 peeled oranges for the dough;
- 80 grams of chopped dark chocolate and 10 chopped fresh mint leaves in a dough.
I love recipes with history. You immediately understand that there must be something in this dish or baked goods that the recipe has become a kind of legend. If you do not know the history of this cake, then I will tell you now. According to the World Wide Web, for a long time the New York Times (one of the oldest and most authoritative publications in the United States of America) published a recipe for a plum cake on its pages in the culinary section. But in 1995 it was announced that the recipe was coming out for the last time and a recommendation was made to keep it for yourself.
I don't know if the newspaper kept its word ... But below I offer you, firstly, a text in English with a list of ingredients and a brief description of the cooking process, which I copied from the official website of the newspaper. Maybe, of course, in the paper version the pie was no longer published, but in the electronic version it is alive and well.
I quote it absolutely unchanged, and then we will move on not just to translation, but to a detailed one. step by step cooking cake with a photo.
But first, my little tip. Actually, not only mine, but the whole family. Despite its absolute simplicity (even a person who first decided to cook something himself can cope), this American Pie the plums are delicious. The dough is soft, loose and slightly moist. From above, due to the juice and sugar sprinkling released from the plums, a crispy caramel crust is formed. So the conclusion is - bake a New York pie, do not hesitate.
In American cooking, the measure of ingredients is somewhat unusual for us. It's not even a metric or other system of measures, but habits. For example, they measure out bulk ingredients in cups. So, a cup is a container with a volume of 200 ml. Their butter is usually measured with a stick, which is exactly 4 ounces or 113.5 grams. "Stick" is a standard package of butter, as we once had a pack weighing 200 grams. In our recipe, butter is measured by a cup because it is soft, room temperature... For your convenience, I will make both a translation and indicate in brackets our traditional measures - grams, etc.
Ingredients for the cake
- sugar - 3/4 cup (170 gr.);
- flour - 1 cup (140 gr.);
- butter- 1 cup (100 gr.);
- baking powder (baking powder) - 1 tsp;
- salt - a pinch;
- eggs - 2 pcs;
- plums - 24 halves;
- sugar and cinnamon for sprinkling.
Attention! In Runet, there are many recipes for this pie and the amount of ingredients for all is approximately the same, but it differs from the one I indicated above. The very first time I baked according to the instructions of a Russian-language website that I respect, however, being a rather experienced hostess (at least, I want to think so), I did not pour out all the flour at once. Typically, its amount varies on sites from 220 to 250 grams. 200 grams was more than enough for me. After that, I stormed Google already in English and quite easily came up with the original recipe on the website of the New York Times.
And one more note, one last. The pie is small, but given the flavor, consider adding more ingredients. I had a mold with a diameter of 22 centimeters, and the height of the cake turned out to be about 4 centimeters.
How to make a plum pie based on the New York Times
- We get the oil out of the refrigerator in advance, we need it soft, but in no case do we drown it!
- Put butter in a bowl, add sugar and grind with a fork.
- We break the eggs into a mass. We mix. You can use the same fork, you can use a mixer.
- Sift flour mixed with baking powder and salt into a bowl.
- Mix and get the dough. Look at its consistency. It should not be liquid, but not thick either. Like thick sour cream. If it is liquid, add flour, it cannot get too thick.
- I took a ceramic baking dish. It is enough to grease this with a piece of butter and lightly dust it with flour. If you have this form with non-stick coating, it is better to line the bottom with baking paper, and then also grease both sides and paper with oil, then sprinkle with flour.
- We transfer the dough to the mold. We level with a spatula.
- We need ripe plums, but not overripe, to keep their shape well. We cut them in half, take out the bone. Although, the list of products contains 24 halves, i.e. 12 whole plums, their exact amount depends on the variety and, accordingly, the size. Too tight, I would not recommend. It took me 6 plums (12 halves).
- We lay them out with a cut up, pressing a little into the dough. Do not deepen too much, the dough will rise in the oven and may completely hide them.
- Mix together 2 tbsp. sugar and 1 tsp. without a slide ground cinnamon... Sprinkle this mixture over the top of the cake.
- We put to bake in an oven preheated to 180 ° C (360 degrees Fahrenheit equals 176.67 degrees Celsius). The baking time is quite long - 40-50 minutes. You may need to cover the top with foil while baking. Watch the crust.
- Cool the finished cake in the form. From ceramic, I did not get it at all, there is no need for this. From the other you will have to get it. But first it is better to let it cool slightly, not completely, so that it is mixed with sugar and caramelized plum juice, which dripped under the bottom of the cake, did not freeze at all.
Very tasty, both warm and cold. Warm can be served with a ball of ice cream, in general, there will be a "bomb"!
This is what the original "Plum Torte" looks like. Photo www.nytimes.com
When this season I saw another article on the Russian-language Internet with the title "Plum Pie from The New York Times" ... I realized that I also had to say something about this, and even better - explain how it was there was in fact, because I always try to learn information first-hand. the first mention of this recipe in this newspaper was on September 21(hereinafter I will refer to the name of the newspaper as NT).
In my article, I will give real references to NT and a real, original, recipe for these pastries (and not even one, since it has official variations).
I baked THIS several times: with different plums and with other fruits, with and without cinnamon, with different amounts of sugar, incl. with sprinkling, with vanilla extract and almond, with white flour and whole grain, etc., etc. Moreover, she baked, not knowing about the existence of the famous "newspaper recipe", because the proportions of the ingredients in it are almost classical, they can be found in almost any cookbook on European and American pastries, published in any language. This is the most main secret the popularity of this "plum cake".
Much of what you can read about this "plum pie" on the Russian-speaking Internet is a game of "spoiled phone". When I found out about the existence of a specific " American recipe", then I studied all the original material about him, including individual culinary publications, except for the very first one, so I have something to say about both theory and practice.
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First, get to know original recipe very simple, he: the latest version of the recipe and more than one hundred user comments (link opens in a new window). If someone does not see anything using the link, then you need to register on the newspaper's website. In return, you will receive regular notifications from the NT cooking column with new and old recipes, right with pictures (in English, of course) in your e-mail. This culinary section also contains paid material, and articles about "plum cake" can also be accessed from the browser through the search and the "saved copy" option.
Secondly, there are separate explanations about this cake both from its authors and from the newspaper itself. NT articles "The Story Behind Our Most Requested Recipe Ever", "5 Ways to Adapt Our Famous Plum Torte Recipe", "Crunchy-Topped Whole-Wheat Plum Cake", as well as various editions of "Elegant But Easy Cook Book" and the book "The Essential New York Times Cookbook. Classic Recipes for a New Century" are prime sources for the recipe, history, and variations.
The true story, from beginning to end, can be found by simply typing "plum torte new york times" in a search engine: the very first links in the list are the original data.
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This pastry is originally called "Plum Torte", i.e. not "pie" (English "pie / pie"), but "torte / cake". Very often on the foreign-language Internet, it is called not "New York Times Purple Plum Torte", a "Marian Burros" Plum Torte or "Marian Burros and Lois Levine" s Purple Plum Torte "... All because main original recipes two: the one that was first published in the 1970s in a separate cookbook, and the one that was already published in the newspaper in the 1990s. But they have the same source: culinary columnist Marian Burros. In NT it is never forgotten and is always referred to in connection with this pie. Unlike Runet, all the recipes from foreign home cooks that I was able to revise also mention the name Marian either in connection with NT, or in connection with her cookbooks.
Marian Burros - American food reviewer and writer... From 1974 to 1981 - food editor of The Washington Post. Since 1981 - a reporter, and since 1983 - a columnist for The New York Times. She has published several cookbooks.
Marian Burros, now alive, lives in New York. Photo gettyimages.ca, ediblegreenmountains.com
This is the main thing, because this is the main thing :) And now - details for those who, for some reason, cannot follow the links I have indicated.
The original recipe for "Plum Torte". The latest version with plums, published in the newspaper "The New York Times".
Scans from the official NT web site
"Original Plum Torte"
Ingredients:
3/4 cup (150 g) to 1 cup sugar (200 g)
1/2 cup softened butter (113 g - same as 1 stick of butter)
1 cup (120 g) unbleached flour, sifted
1 tsp baking powder
a pinch of salt (optional)
2 eggs
24 halves of purple plums
Sugar, lemon juice and cinnamon for topping
Preparation:
1. Preheat oven to 175-180 ° C (350 ° F = 176.667 ° C)
2. In a bowl, mix sugar and butter until creamy. Add flour, baking powder, salt, eggs and beat well.
3. Put the dough in a split mold with a diameter of 20, 22 or 25 cm. Put the plum halves on the dough, skin side up. Sprinkle with sugar, pour over with lemon juice (depending on the sweetness of the fruit). Sprinkle with about 1 tsp. cinnamon (depending on how much you like cinnamon).
4. Bake for about 1 hour. Take out, cool (if desired, you can freeze). Serve warm or chilled, or with whipped cream. The frozen cake must first be defrosted and reheated at 150 ° C.
Here is the link, which also leads to the NT page (date September 21, 2005), it is recommended to bake the cake for 40-50 minutes.
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This same recipe, but with minor adjustments, was published by a culinary reviewer Amanda Hesser in 2010 in "The Essential New York Times Cookbook", since more than 200 readers of the newspaper voted for its inclusion in the collection. Hesser herself called this recipe "almost perfect".
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IMPORTANT!
The original recipes are given in American measuring cups (flour, sugar, butter) and "sticks" (stick; butter in some variations of the recipe), so Russian-speaking cooks who rewrite recipes from each other and indicate 250 g of flour and "plums" in the recipe slice up ", I strongly recommend that you study the materiel, get measuring cups, scales and use online converters to convert these same cups to grams and vice versa. Well, and as always, I recommend very thoughtfully to use "recipes from the Internet", especially from "translated Russian".
1 measuring American cup is about 200 g of white sugar or 215-220 brown sugar and from 90 to 160 g of flour (depending on its type).
Translation different types flour from cups to grams very detailed scheduled, for example. For translations of other ingredients, see ibid (link opens in a new window).
Fahrenheit to Celsius converter: here (link opens in a new window).
By "settled", ie. official Soviet measures, 1 faceted glass holds 180 g of sugar and 130 g of flour, 1 teacup - 230 g of sugar and 160 g of flour. All similar tables, even with pictures of glasses filled with flour, were still in Soviet cookbooks ... If someone has different glasses, traditions and taste preferences, then ... I have nothing more to say about this.
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How it all began. Marian received this recipe from a friend of hers, with whom she and she published the first edition of the Elegant But Easy Cook Book (authors Marian Fox Burros and Lois Levine). It was, according to various sources, either in 1960 or in 1962. In this book, the recipe was called "Fruit torte".
I haven’t come across a page with the original recipe from the very first edition of this book, so I don’t know what kind of flour, for example, was indicated there.
Photo www.nytimes.com
Almost 20 years later, when Marian became an NT columnist, she published her own version of this recipe on the pages of this newspaper. The very first mention of plum cake in NT - September 21, 1983 Link to 1983 article (opens in a new window). The baking recipe was printed in the context of an ordinary newspaper article: it lists 1 cup of sugar, just "flour" and a 22 cm diameter baking dish.
Information about what happened next is in the memoirs of Marian herself, and in numerous NT articles. The fact that the plum cake recipe was allegedly printed "20 years in a row, and then with the threats of an angry editor" they stopped mentioning or printing information about it in NT, as some Runet cooks think, is incorrect information.
The recipe was regularly printed in NT every September from 1983 to 1988. In 1989, the editors decided that this was enough: it was like the last time (with a warning about this) the version of the recipe was printed - in large print and so that it could be cut out. It was in this version that the amount of sugar was already reduced from 1 cup to ¾. Readers still kept asking about the plum cake recipe every year, so the authors and editors continued to work with it and constantly improved it.
In 1991, a new variation appeared from Marian herself: "New Age Plum Torte"(see further Part 2 of this article). In 1994 - a variation with cranberries and apples, although notes on recipes for replacing ingredients, incl. fruits have been made before. In total, this cake was mentioned in the newspaper 12 times. "Then newspaper clippings of recipes gave way to web pages and Pinterest boards. The cake found a new army of fans online," - this is a quote from the official website of the newspaper.
In 2010 year the book "The Essential New York Times Cookbook" was published, where there was also a recipe for this cake. To include certain recipes in this publication, a survey was conducted among newspaper readers. The book is very impressive: about 1,500 pages, includes recipes from the mid-19th century to the present day.
Photo www.eat-drink-garden.com
Until now, from year to year, the NT newspaper remembers this plum cake and almost regularly updates its recipe or gives links to old publications. Not to mention the fact that all old articles and links on this topic, incl. with the original recipe and its variations, you can easily find on the official website of the newspaper.
In the reprints of the book "Elegant But Easy Cook Book" this pastry is already called "Purple Plum Torte" and there are also several recipe options.
As far as I could understand, all the variations " Fruit cake"are related to the personal preferences of their authors and readers. So, over time, the amount of sugar in the recipe was reduced and recommendations appeared to take unbleached flour, but Amanda Hesser indicates general-purpose flour and says that 1 cup of sugar and plums is, from her point of view vision, the best way and that no innovations are needed here.
I repeat: what the very first version looked like - the version of the 1970s - I do not know yet, but this, by and large, does not matter anymore, because this recipe since then, and taking into account modern realities, it has been edited many, many times by the authors themselves and their fans.
I read on the Internet that this plum cake excited America for 12 years in a row, being published at the request of American housewives in the New York Times. The last time the editor of the newspaper printed a recipe with a request to laminate it and hang it on the refrigerator. Of course, I was also interested in this cake, because the season of plums is in full swing, and plum pastries always turn out to be very tasty. I can say with confidence that I will cook the pie again and again, as the result is simply superb, despite the simple and very affordable ingredients.
Ingredients
To make the New York Times plum cake we need:
sugar - 250 g;
butter - 113 g;
wheat flour - 160 g;
baking powder - 1 tsp;
eggs - 2 pcs.;
salt - a pinch;
ground cinnamon - 1 tsp;
plums - 12 pcs.
Cooking steps
Add salt and eggs.
Continue whisking until fluffy and smooth.
Then add flour sifted with baking powder and mix the dough with a spoon, it will turn out to be quite thick.
Mix the remaining 50 grams of sugar with ground cinnamon.
Cover a mold with a diameter of 22-24 cm with parchment or grease with oil and sprinkle with flour, lay out the dough with a spatula, level the surface. Arrange the halves of the plums, cut upwards and sprinkle with the sugar and cinnamon mixture on top.
Put the pie in an oven preheated to 180 degrees and bake for 45-50 minutes until the moment when it appears on top appetizing crust... Readiness can be checked with a wooden skewer - it should remain dry when piercing the finished baked goods.
Serve the delicious New York Times plum pie by cutting it into pieces. It is advised to serve it with ice cream, but it is very, very tasty even without it. Feel free to advise it to you!
Bon Appetit!
So winter has resolutely declared its rights, leaving no doubt that it has come for a long time. You can treat this time of year in different ways, but who would argue that the traditional entertainment in the cold - drinking tea in a warm company with a freshly baked pie is a very pleasant experience?
The heroes of various issues of the culinary-intellectual project "Klyuch-Media" in the course of difficult experiments and intense search found dishes worthy of the title "trend of the season". But in the history of gastronomy there is culinary creations that have become a symbol of a particular season. This happened with plum cake, the recipe for which was first published by The New York Times in 1983.
With the patience of NYT Culinary Editor Marian Burroughs, who proposed this version of the pie in plum season, readers clamored to print the recipe over and over again until 1995. When Marian threatened to publish it for the last time, circled the text with a dotted frame, advising to cut and save the note, the editorial office was inundated with letters, including collective ones, they even composed poems in honor of a popular dessert. In this stream of correspondence there was also a message, where Plum Torte was called the symbol of the season: “Summer is leaving, autumn is coming - this is what your annual recipe personifies. Don't be angry with us. "
Now in all countries of the world they know how to cook the "same" pie. And nevertheless, Dmitry Orlovsky, an expert of "Culinary Answer", having received a letter from a resident of Vladimir with a request to adapt the legendary recipe, became thoughtful. Not only late autumn in New York is very different from this time in our latitudes, but American weight measures are not similar to Russian ones. For example "1 cup" - how much is it in grams or milliliters?
Olga Orlova, who sent a letter to the brand chef culinary studio Roulet, have already tried experimenting with flour and plums:
Judging by the description, it is not difficult to make a plum cake, but something is going wrong with me. The crust is too brown on top, and the dough inside is not completely baked. That is why I asked Dmitry to "translate" the classic recipe into a format familiar to Russian housewives, to clarify such subtleties as the oven heating temperature and baking time. I have a very good oven and I enjoy cooking. Having gained experience in the kitchen, I turned cooking into a beautiful process that more and more fascinates me. This is why it is important for me that my experiments are successful.
One of the publications of The New York Times with a list of the ingredients of America's "favorite":
In an approximate translation, walking on the Internet, it looks like this: 170-225 grams of sugar. This discrepancy arose due to the fact that the original 1983 recipe suggested using 225 grams of sugar, and in 1989 a version was published where sugar was less than -170 grams. One overseas cup contains 110 grams of flour, but butter - 115. There is no doubt only the number of eggs - 2 and plums - 24 halves. But after Dmitry's phrase that our eggs and plums are also not the same as in New York, Olga realized that she, together with the Roulet brand chef, would have to create a new story of the unfading classics of cooking.
In the multinational gastro show Klyuch-Media, history is always closely intertwined with geography. And the heroes of our delicious section are exploring gastronomic geography in the Globus hypermarket. In its departments you can find products for the most intricate dishes from the menus of various countries. One of the variations of Plum Torte suggested using whole grain flour... For adherents healthy eating it will not be difficult to choose a suitable position on the shelves of the hypermarket and bake a healthy dessert.
What attracted me so much to the recipe for a pie from the New York Times, besides its very history, - says Olga, - is the fact that its main component is plums. I really love vegetables and fruits. My childhood was spent in Tiksi, where there were very few of them. Have you noticed that only children from the North eat an apple almost entirely, leaving a small stub? Now I have a new hobby: how to save fruits and vegetables for the winter, saving as much as possible nutrients... We bought a dehydrator and now we can make very original blanks. I want to cook dry vegetable soups, which is enough only to dissolve in hot water. Our two daughters study in Minsk. How can a mother show her care at a distance? Only with food. Pastila and marshmallows, which I get amazingly tasty, I am already sending them.
And Olga showed a message from her daughter, a student of a theater university: “Mom, I’m sitting in class and slowly gnawing at your marshmallow.”
By the way, one of the advantages of the American plum cake is that it can be frozen so that it can be quickly reheated later. And he does not lose his taste, - Olga clarified.
Dmitry Orlovsky planned to carry out the operation "Cake in the Big City" as quickly as possible and with minimal losses. And Olga Orlova was quite suitable for the role of a strategic partner of the brand chef of the culinary studio Roulet. She hones her responsiveness, tactical and strategic planning skills in team-based intellectual games.
We named our team "Glazunya", this reflected the female interest in cooking, to household... And besides, scrambled eggs look like the eyes of an owl, a symbol of intellectual games, - clarified the heroine of "Culinary Answer".
Friends of the Orlov family believe that the hostess succeeds in any dish. And they especially note that all of Olga's creations are not only tasty, but also aesthetically decorated, beautifully presented. Olga considers the search for beauty and pleasure in any process to be her life principles. And even in the kitchen, in her opinion, a woman should look stunning.
BTW: Olga Orlova buys original and spectacular jewelry in a stylish costume jewelry store in the Kreiser shopping center. The collections presented in the assortment reflect modern fashion trends, create a special mood, awaken vivid emotions and emphasize the individuality of their owners. Jewelry today has become a social marker that emphasizes and raises the status of the owner. Coco Chanel also said that jewelry is worn by women with good taste... The store's jewelry stylist will help you choose exactly your accessory that matches the style of an active, free and daring city woman. You can explore the assortment on Instagram.
The culinary studio Roulet is also a stylish and creative space. Its main decoration is modern kitchen appliances impressive power, functionality and sophisticated design. Olga immediately appreciated this, barely starting to beat the dough.
I was even more struck by the way Dmitry breaks the eggshell in a moment, - the heroine of the culinary show admitted.
We put the mass in a mold, put 24 halves of plums on top. Marian Burros warned American cooks that plums can drown during the baking process, this is normal. Sprinkle the cake with a mixture of powdered sugar and cinnamon. Their amount depends on the sweetness of the plums and on your attitude towards the spice. We bake in an oven preheated to 180 degrees for 40 minutes.
While the classic plum dessert was getting ready, Dmitry - for an encore - in a hot saucepan caramelized the halves of the plums with sugar and added dough to this hot mixture. It is prepared very simply: 3 eggs, 6 tablespoons of sugar, 3 tablespoons of flour. Lemon juice and zest will add a fresh and tart flavor to the dessert. At 180 degrees, such a cake is baked for no more than 10 minutes.
Today the classic American plum cake recipe was reproduced and the author's version from Dmitry was prepared. It's even hard for me to say which of the desserts is better. What Dima showed once again proves that any experiment has a right to exist. And I really liked his inverted pie. But the main thing is that I realized what needed to be changed in the cooking process. classic dessert... I put less butter, and the mold was too large, so the dough layer was thin. Now I will try to bake as shown by the master.
I have time to experiment, because in the Globus hypermarket you can buy frozen plums even in winter. Thanks to the Klyuch-Media project, I spent this day interesting and tasty, besides, I received a highly professional answer to my question. So I suggest that all readers do not hesitate to ask Dmitry about various culinary tricks and expand your culinary knowledge.
To formulate a question to Dmitry Orlovsky more clearly or to find a worthy topic for discussion in the culinary studio Roulet, we advise you to drink aromatic tea with a good piece of plum pie. And which recipe to choose, decide for yourself.
INGREDIENTS:
for pie from NYT:
flour - 200 g;
butter - 200 g;
sugar - 200 g;
eggs - 2 pcs.;
plum - 12 pcs.;
baking powder - 1 teaspoon;
lemon juice - 2 tablespoons;
powdered sugar and cinnamon to taste;
for dessert from Dmitry Orlovsky:
plums - 6-7 pcs.;
eggs - 3 pcs.;
flour - 3 tablespoons
sugar - 6 tablespoons
lemon juice and zest to taste.