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Obsttorte mit Backpf laumen
Zubereitung: 25 bis 30 Min. - 6 Personen - KOMBINATION
Gefäße: 1 Form aus feuerfestem Glas mit einem Durchmesser von
Ø 22 cm + 1 Schüssel
200 g entsteinte Backpflaumen
2 cl Rum
25 cl Milch
60 g Butter
20 cl Sahne
100 g Mehl
1 Messerspitze Salz
100 g Zucker
3 ganze Eier
Die Backpflaumen mit dem Rum und 2 Essl. Wasser 40-60 Sek. bei MAX einweichen.
Mindestens 2 Stunden quellen lassen. Milch, Butter und Sahne 3 Min. bei 600 Watt
erhitzen. Mehl, Salz, Zucker und Eier in einem Gefäß miteinander vermischen und die
heiße Milch unter kräftigem Rühren mit dem Schneebesen dazugießen. Die abgetropften
Früchte in der Form verteilen und das Gemisch darübergeben. Die Form auf den niedrigen
Rost stellen und 25 Min. mit der Kombination UMLUFT 240° + 440 Watt garen.
Zubereitung
Zutaten
390


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