The Clafoutis is a typical dessert of Limousin (France) and, although it is usually done with cherries (that area is famous for its black cherries), also be prepared with prunes or apricots. I know this cake since not many months ago, and had always been made with cherries, so I decided to prune this recipe and the result was fantastic, I did it for a family meal and we enjoyed all. I tell you now how I have prepared.

Elaboration

  1. 3 hours before using we let them soak prunes in a bowl with the brandy and sugar at room temperature.
  2. Heat the milk in a saucepan and cream, without allowing it to boil. When you break a boil, remove from heat and add butter, stirring so it melts.
  3. Beat eggs and sugar with a mixer until they form a whitish mass. Add the above mixture and beat again.
  4. We incorporate the flour to mixture and mix by hand until a soft dough. We should not beat the dough vigorously as hard and would affect the rise.
  5. We spread the mold with butter and sprinkle lightly with flour. Preheat the oven to 180 º C.
  6. Drain them and distribute plums 3/4 portions thereof by the base of the mold. Pour the cream. We took the rest of plums on the cream.
  7. Bake the cake 40-45 minutes or until top is golden.

I hope you enjoyed. You see a cake that is easy to do and, assure the, worth trying this delicious French. See you soon!!

Encar