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Recipe1M+
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
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arrange a rack in the lower third of the oven. preheat the oven to 350f. 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- 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. 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. help note: the torte may be refrigerated or frozen for several months, well wrapped. to serve, return to room temperature and reheat at 300f until warm.