Mirabelle Shortcake

For the mirabelle shortcake, crumble the butter with flour, add water and salt and quickly knead into a shortcake.

Wrap dough ball in aluminum foil and let rest in the refrigerator for 1-2 hours (but at least 30 min.).

Alternatively, use ready-made shortcrust pastry base. Cream: Boil milk with contents of vanilla pod. In the meantime, whip egg yolks and granulated sugar until foamy, then gently fold in flour.

Stir in a little boiled milk, mix well, pour in the rest of the milk a little at a time and continue to stir.

Heat this mixture over low heat (similar to pudding), stirring constantly, until the mixture is thick and creamy. Remove from heat and allow to cool.

Stir occasionally. Preparation: roll out short pastry and place in lightly buttered tart pan or round springform pan (24-24 cm diameter), press up a rim about 3 cm high. Place the pan in the freezer for 15 minutes.

Then prick the bottom a few times and pre-bake in the preheated oven for 15 minutes at 200 degrees. Pour in overcooled vanilla cream and smooth down.

Cover the cake with the halved mirabelles. Either with the cut side up or alternately.

Bake the mirabelle shortcake in the oven at 200 degrees for another 20 minutes.

Preparation Tip:

Alternatively, top the mirabelle shortcake with ringtone, plums or prunes.

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