Ingredients for a cake with diameter of 26 cm:

 

Buy the cake pans here ►.

 

For the dough:

 

120 g softened butter

80 g powdered sugar

30 g ground hazelnuts

1 teaspoon cinnamon

1 pinch of salt

1 egg (lightly beaten)

200 g flour

 

For the flan:

 

1 egg

1 tablespoon sugar

a pinch of cinnamon

7 cl whole milk

5 cl whipped cream

 

+ Mirabelle plums and some ground hazelnuts

 

Method

 

Cake base:

 

Sift the powdered sugar with the cinnamon. Add the ground hazelnuts, the salt and the softened butter and mix everything well. Add the egg and the flour and mix to a smooth dough. Wrap the dough in a plastic wrap and place it in the fridge for at least 2 hours (or overnight, as the dough is quite soft).

Wash the Mirabelle plums, then dry them, cut them in half and remove seeds.

Preheat the oven to 200 °C. Grease the cake pan with butter and flour it then (or line it with baking paper).

Roll out the dough and line the pan with it. Cut off the overhanging edges and prick the bottom with a fork. Place the pan in the refrigerator for 20-30 minutes to chill the dough.

 

Flan:

 

Beat the egg with the sugar, cinnamon, milk and whipping cream in a bowl.

 

Filling the cake:

 

Sprinkle the cake base with ground hazelnuts and then place the Mirabelle plums in a rosette shape on it.

Place the cake in the oven for about 10 -15 minutes. Pour the flan over the fruit and bake for another 40 - 45 minutes. Watch carefully while baking.

You can serve the cake as soon as it’s cooled