Ingredients:
6 egg yolks
1 egg white
250g of sugar
250g of soft, lightly-salted butter
500 g of sifted flour
1 sachet of yeast
1 tbsp of vanilla extract
For the prune paste:
400g of pitted prunes
450ml of water
2 tbsp of rum
Method:
Combine the prunes and water in a saucepan and cook at a low simmer for around 15 minutes. Take off the heat and set aside to cool a little.
Drain the prunes of any excess water then place the fruit in a blender. Add the rum and blend to a paste.
Combine the egg yolks, yeast, vanilla sugar, sugar, and softened butter in a food processor and mil until creamy.
Add the flour all at once and process the mixture until you obtain a dough that resembles shortcrust pastry.
Take your dough out of the food processor, shape into a ball then divide into two equal parts.
Butter and flour a round cake tin.
Spread one of the two pieces of dough on the bottom with your fingertips then pour the prune paste, spreading it over the base without going all the way to the edge (I leave a good centimetre), then cover with the second piece of pastry that you will have rolled out with a rolling pin a little larger than the size of your tin. Cover your dish with this second piece of pastry.
Seal the two pieces of pastry at the edge by pressing lightly with your fingertips.
Whisk an egg yolk with a teaspoon of milk then brush over the entire surface of the cake to glaze.
Smooth the top of the cake with the back of a tablespoon. Decorate as you wish with the tip of a knife for example.
Transfer to an oven pre-heated to 180°C and bake for 20 minutes. Allow to cool in the tin for 20 minutes then carefully turn out and allow to cool on a wire rack before slicing and serving.
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