About this Recipe
If you want to use this plum-cake for a pleasant outdoor picnic, you can avoid preparing the hard-boiled egg, but bring the mayonnaise in a separate container. When you cut the slices of plum cake, place a mayonnaise dollop on each one.
On the contrary, if you want to use the plum-cake for an Easter buffet, prepare 4 boiled eggs, open them in half, take the yolk firm and mix it with a little white wine mayonnaise and some chopped chives. Stuff the half firm egg whites with the mixture and bring them to the table together with the plum-cake and mayonnaise..
the vinaiolo’s pairing
A Grechetto from Umbria, one of the most characteristic grapes of the production area. The nose is fruity with hints of honey and caramel, with an intense aroma. At the sight it is straw yellow with light golden reflections. It goes well with appetizers, spicy cheeses and savory pies.
- 200g flour
- 3 eggs
- 250g shelled peas (also frozen)
- 150g young pecorino cheese
- 50g grated old pecorino cheese
- 1dl milk
- half a sachet of baking powder (not with vanilla aroma)
- salt and pepper
for white wine mayonnaise
- 3 eggs
- 1 lemon
- 1 tablespoon of white wine
- 1 teaspoon of mustard
- 2,7-3dl vegetable oil
For the mayonnaise, place the eggs with a pinch of salt, mustard and a tablespoon of lemon juice in a tall container where you can insert an immersion blender.
Add 4 tablespoons of oil and begin to blend. Slowly pour in the oil, alternating it with the lemon juice and the white wine: soon the sauce will start to thicken. Taste the mayonnaise obtained, adjust to taste and keep it covered with cling film in the refrigerator until ready to serve.
Coarsely chop the young pecorino after having deprived it of the crust. Blanch the peas and the remaining egg for 10 minutes in boiling salted water, drain them, let cool the egg and blend the peas.
Pour the flour into a bowl, add 2 egg yolks, pea puree, milk, salt (a little) and pepper and stir. Complete with the cheeses and the yeast. Whisk the egg whites to thick snow and add them to the two mix.
Pour the compound into a 28 cm long plum cake mold lined with baking paper and bake at 180 ° for 50 minutes. shell the boiled egg and cut it in half. Gently take the yolk firmly and crumble it or pass it through a sieve to get lots of crumbs (the egg mimosa).
Take the plum-cake out of the oven, let it cool, remove it from the mold and serve decorated with egg mimosa and white wine mayonnaise.
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