I have very good memories Lyonnais cake with pears and pink pralines and I’ve been wanting to make one for a while now, with other fruits.
As I particularly like plums, I couldn’t resist the urge to use them.
The result is a soft and generous fruit cake, well balanced in taste. The pink pralines bring the crunch. My photos taken too late, at an hour when the light was already absent, do not fully pay tribute to this cake. However, I can not advise you enough to test it. You will enjoy every bite.
In addition, it is really very simple to make.
The only difficulty is to very coarsely crush the pink pralines. It is best to use a fairly tall plastic container. A few pralines at the bottom and then a few strokes of the rolling pin are enough to obtain large pieces. Pralines bought already crushed are too fine, often less rich in almonds and do not give the same result.
1 tsp baking powder
1 tbsp vanilla extract
170 g of pink pralines (House Taillefer)
250 to 300 g plums
Preheat the oven to 180°C.
Whisk the soft butter and the sugar until you obtain a creamy and homogeneous mixture.
Add the eggs one by one.
Continue to whisk.
Add flour and yeast. Mix quickly.
Add the vanilla extract.
Pour half of the mixture into a mold 20 cm in diameter.
Cover with plums cut in half, then with 3/4 of the crushed pink pralines.
Cover with the rest of the dough. You will definitely feel like you are running out of dough. It’s normal!
Spread delicately the dough on the fruits and the pralines. The cake will puff up while baking.
Sprinkle the remaining pralines on top, pressing them down lightly.
Bake for approximately 45 minutes.
Let cool before unmolding the cake.
Eat cold, at room temperature.
To finish: this cake is perfect as a dessert or as a snack.
It is just as good the next day, still kept at room temperature. The fridge changes the texture of the cakes and suddenly they lose their softness.