John Myers
Plum Jam Cake with Sprinkles
The perfect plum jam cake with sprinkles recipe with a picture and simple step-by-step instructions.
- For the dough:
- 150 g Sugar white
- 200 g Soft butter
- 2 Free range eggs
- 200 g Flour
- 150 g Food starch
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 1 pinch Salt
- 150 Milliliters Milk
- For covering:
- 400 g Sour cream 20%
- 2 Free range eggs
- 1 packet Vanilla pudding
- 120 g Sugar white
- 1 packet Vanilla sugar
- 50 g Food starch
- 450 g Plum jam
- For the sprinkles:
- 200 g Flour
- 150 g Sugar white
- 150 g Cold butter
- 1 Teaspoon (level) Ground cinnamon
- In a bowl, beat the butter, sugar, vanilla sugar and salt until frothy. Gradually stir in the eggs. Mix the flour with the cornstarch and baking powder well. Now stir in the mixture in two portions. Finally stir in the milk.
- Pour the dough into the prepared pan and smooth it out. Put the plum jam on the dough and distribute it evenly.
- Mix the sour cream with the sugar, eggs and vanilla sugar well. Add the cornstarch and vanilla pudding and stir in. Pour the sour cream mixture onto the plum jam and smooth it out.
- Make crumbles from cold butter, sugar, flour and the cinnamon by hand, which is best. Spread the crumble on the sour cream mixture.
- Now place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for about 35-40 minutes. After the baking time, take it out of the oven and let it cool down in the tin. Remove the edge of the springform pan after it has cooled down. It is best to put the cake in the refrigerator overnight before cutting.
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