PLUM CAKES.
Ingredients: TOP CAKE 1000 g
whole eggs 500 g
butter or margarine 500 g
Method: beat with a planetary or egg whisk for 6 minutes on medium speed, then drop into buttered, floured moulds. Bake at 180-200°C. To make PLUM CAKES with raisins and candied fruit, incorporate 200 g of candied fruit, incorporate 200 g of sultana raisins and 200 of candied fruit to the mixture after it has been beaten. To prepare CHOCOLATE PLUM CAKES replace the raisins and candied fruit with 200 g of PEPITA (plain chocolate drops).
COCOA MARBLE PLUM CAKES.
Ingredients: TOP CAKE 1000 g
whole eggs 500 g
butter or margarine 500 g
cocoa powder 30-40 g
Method: beat all the ingredients except the cocoa powder using a planetary or egg whisk for 6 minutes on medium speed. Divide the mix into two equal portions and add the cocoa powder to one half of the mixture, blending thoroughly. Drop into buttered, floured moulds alternating the plain mixture and the chocolate mixture in varying proportions until a perfect marble effect is achieved. Bake at 180-200°C.
