This week I've been very busy, I could not visit the blogs that I like, I'll catch up and although I have a couple of weeks to finish the project I'm doing, I will find time to visit.
Speaking of the recipe, Today I give you a perfect cake to finish a family luncheon summer. It is a very moist cake, not as sweet and flavorful fruit. What I like is that in my lunch, they all fought to the last piece of this delicious cake, which was clear to me that the recipe is liked. I used a few plums and raspberries that I had left, but can use any summer fruit you like. I hope you enjoy this cake as much as we enjoy with my family.
PRUNE CAKE AND CREAM CHEESE
10 people
· 1 ¼ cups flour
· 1 ¼ teaspoons baking powder
· Zest of one orange
· ¼ teaspoon baking soda
· ¾ cup sugar
· ; 3 tablespoons butter
· ½ package cream cheese (114gr) at room temp. environment
· 2 eggs
· 1 teaspoon vanilla
· ½ cup sour milk with a teaspoon of lemon Cover
· ½ package cream cheese (114gr) at room temp. environment
· ½ cup sugar
· 2 eggs
· 4 to 5 ripe plum but hard, segmented
· ½ cup raspberries (optional, because I had put them)
Preheat oven to 180C. Butter a 28cm pan.
In a bowl, mix the flour, baking powder, zest, baking. Book.
Cream butter and sugar until mixture is creamy. Add cream cheese and beat well to incorporate. Add eggs and vanilla. Low speed then add milk alternately with flour mixture. Put into prepared pan and bake for 5 minutes.
For cover, beat the remaining cream cheese (1 / 2 package) with sugar. Add eggs and beat well to incorporate. Put the pieces of plum and raspberry on the mass of the mold. Then cover with the cream cheese mixture, cover. Bake for 1 hour or until you put a stick into the center comes out dry. Cool, sprinkle with powdered sugar and serve.
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