Elaboration of the Tarta de ciruelas al Armañac with ice cream:
For the cream, soak the pruning plums in a bowl with the armagnac for at least 4 hours (ideally overnight). Let them get drunk.
Remove about 8 prune and add to a bowl with the pastry cream. Crush with the electric mixer. Allow the cream to cool in the fridge.
Cut each sheet of edge paste in two, leaving eight rectangles in total. Extends two cross-shaped rectangles on a smooth surface. Do the same with two other rectangles. Cut two squares of the puff pastry sheet and place them in the center of each cross. Pinch the puff pastry with a fork (so it doesn’t go up on the baking) and paint the pasta sharp with melted butter. Place on top of two other rectangles of filo paste and repaint with melted butter. Put some plum cream in the center and spread out the reserved plums. Pick the edge paste towards the center a little messy and paint the cakes (on the outside) with melted butter. Sprinkle with icing sugar and place on a baking sheet painted with some melted butter. Bake (with the oven pre-hot) at 190oC for 20 minutes, until the cakes are browned well. Removed.
Add some icing sugar to the armagnac, mix well and pour a teaspoon over each cake.
Serve plum cakes on plates and accompany with a ball of vanilla ice cream. Garnish with mint.