Rich tart Almonds and Prunes

Ingredients

• Pitted Prunes 700g
• 250 ml liquor taste
• Strawberry gelatin 200g

Process
Soak the prunes along with liquor for an hour, then cook 10 minutes, remove and let cool. Add the gelatin, stir over low heat until dissolved, cover and let stand.

Almond paste

• 370 g flour
• 250g cold butter
• 120g ground almonds
• Sugar 120g
• Egg yolks 1
• cold water 2 or 3 tablespoons
• 100g grated marzipan

To make the dough
Sift and mix all dry ingredients with butter making a sandblasted. Add egg and water and forms a ball without kneading too.
Refrigerate before use.
Preheat the oven and cover the pan, bake for 20 minutes with vegetables over the dough and return to the oven until golden brown, remove and let cool.

To make Vanilla Cream

• Custard powder 60g
• 800ml milk
• 2 tablespoons sugar
• 1/2 cup sour cream
• 3 teaspoons vanilla extract

Procedure for making cream
Dissolve the custard powder in a little milk, go to a saucepan and mix with remaining milk and sugar. Stir over low heat until mixture thickens. Add sour cream and essence, stir and remove from heat. Cover with plastic wrap and let cool slightly.

To assemble the cake
Spread the cream on the cake and have cut the gelatin over plums.