Cinnamon Plum Torte Recipes

PLUM TORTE

Steps:

• Preheat the oven to 350°F (176°C). Butter a 9-inch springform pan.
• In a large bowl, combine the flour, baking powder, and salt.
• In a large bowl with a stand mixer or handheld mixer, beat the butter and 1 cup sugar until light in color, 3 to 5 minutes.
• Add the dry ingredients and then the eggs, 1 at a time, mixing just until combined.
• Spoon the batter into the pan. Cover the top of the batter with the plum halves or wedges, skin side up.
• Sprinkle with the remaining tablespoon of sugar and the lemon juice, adjusting the amount to the tartness of the fruit. Sprinkle with the cinnamon.
• Bake the plum torte until the cake is golden and the plums are bubbly, 50 to 60 minutes. Cool on a rack, then unmold.

ORIGINAL PLUM TORTE

Steps:

• Heat oven to 350 degrees.
• Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
• Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
• Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

CINNAMON TORTE

Steps:

• Grease as many 9" layer cake pans as you have. Or you can line with parchment paper.
• preheat oven to 375.
• With a mixer beat butter and sugar until light and fluffy. add eggs one at a time while mixer is on. Add flour and cinnamon a little at a time mixing well.
• Let rest 15 minutes.
• Divide dough into 15 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers.
• Bake for 8-12 min or until it starts to brown on the edges. Dump out of the cake pan and do again until all layers are made.
• At this point you can wrap and store these cookie layers until you are ready to use them. The torte is self do not take long to assemble.
• Whip the cream, vanilla and icing sugar together until stiff.
• Set about 1 1/2 cup aside for decorating the top of the Torte.
• Place a small amount of whip cream on the bottom of the cake plate ( this is to anchor or cookie) and place your first cookie on it. Spread with Cream and continue doing this until all cookies and cream are gone.
• Put the remaining whipped cream into a piping bag and do 8 rosettes of whip cream on the top on the Torte.
• Place a cherry on top of each rosette and sprinkler with chocolate curls.
• Refrigerate 4 hours or overnight.

PLUM TORTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange a rack in the lower third of the oven.
• Cream butter and 1/2 cup sugar together using an electric mixer in a mixing bowl. Add eggs and mix well. Sift flour, baking powder, and salt into the batter; beat to mix well. Pour into an ungreased 9-inch springform pan.
• Cover the batter with plums, skin-side down. Mix 1 tablespoon sugar and cinnamon together in a small bowl and sprinkle over the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool to room temperature, or serve warm.

PLUM TORTE

Steps:

• 1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
• 2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
• 3. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.