Mirabelle plums arrived on the markets and I could not resist to bake a mirabelle cake. I wanted to give it a touch of originality by using the pink biscuits of Reims that I particularly like.
The result is ultra soft and mellow and rich in fruit. Do not hesitate to test it !
Mirabelle cake and pink biscuits from Reims
1 plane yogurt
130g of complete flour
100g of muscovado sugar
50g of pink biscuits powder Fossier
10g of baking soda
500g of mirabelle plums
Rinse the mirabelle plums and cut in half. Put them in a saucepan with a bottom of water and about a tablespoon of muscovado sugar. Once mixed, let the fruits cool down.
Put the yoghurt in a large salad bowl. Add the eggs and mix everything to obtain a homogeneous base.
Pour the flour and the yeast. Mix. Then finish with the sugar.
Add the mirabelle sauce to the previous preparation.
Other articles with the pink biscuits of Reims :
- Verne with pink biscuits : a summer breakfast
- Pink biscuits and pear tiramisu
- Raspberry sponge cake
- Raspberry and White Chocolate Christmas log
- Fruit mousse with Reims pink biscuits