With breadcrumbs or nuts So mirabelle plaques are no longer mushy when baking

Mirabellen and Renekloden can be processed to delicious cake
In August and September in this country harvest time for delicious mirabelle plums and rennekloden. Both fruits are subspecies of the plum that are consumed fresh or e.g. to taste very good as a compote. They are also suitable for cakes. So that this is not muddy, helps a little trick.

Juice makes the cake fast mushy
When midsummer comes to an end, Mirabelle and Renekloden are finally ripe again. The fruits belonging to the plums are particularly juicy and are therefore suitable, for example, well for a fruit salad. Since they also withstand heat, the fruits are also often used as compote. Very delicious is also a Mirabelle cake, but due to many juice this can quickly become mushy.

Mirabelle plums are not only delicious or delicious as jam. Also for baking the small yellow fruits are well suited. (Image: L.Bouvier / fotolia.com)

To avoid this, nuts or breadcrumbs should be sprinkled over the dough during baking. This is indicated by the consumer information service aid. Because this will absorb the moisture and the cake is not too wet.

Ripe fruits give way to pressure
The aid recommends that you buy the fruit best at the weekly market, because that is where the chance of producing ripe and local fruits is greatest. These should not be damaged, yield slightly to pressure and smell pleasant. Mirabelles are rich yellow, about the size of a cherry and have a sweet to sweet-sour taste. Renekloden are slightly larger, taste sweet and aromatic and can be colored differently depending on the variety of greenish-yellow to reddish-blue.

High content of vitamins and minerals
As the aid informs, mirabelle plums have the highest sugar content among European plums. Renekloden scores, however, in fiber. Both are rich in beta-carotene, vitamin C and various B vitamins. Renekloden also contains significantly more iron than other types of plums. (No)