John Myers
Ingredients for 1 servings:
- 500 g flour
- 2 tsp baking powder
- 150 g sugar
- 250 g butter, room temperature, soft
- 2 eggs
- 75 g oil, e.g. sunflower oil
- 50 g milk
- 80 g starch flour or 2 packets of vanilla pudding powder
- 2 eggs
- 500 g low-fat curd cheese
- 400 g sour cream or crème fraîche
- 150 g sugar
- 200 g poppy seeds, ground
- 1,300 g plums
- 430 g flour
- 280 g sugar
- 1 pinch of salt
- 300 g butter
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes
also delicious with cherries, apricots, apples, sheet cake, approx. 16 pieces
For the base, mix together the flour, baking powder, and sugar. Add the softened butter and eggs. Knead everything into a smooth dough and roll it out or press it onto a deep baking sheet (mine measures about 38 x 44 cm), forming a rim. For the poppy seed quark, beat the oil, milk, and cornstarch well. Then stir in the eggs, quark, sour cream, sugar, and poppy seeds and spread the mixture on the base. Wash and dry the plums, halve them, pit them, and spread them on the poppy seed quark. Preheat the oven to about 180°C (top/bottom heat). For the crumble, mix together the flour, sugar, and salt. Melt the butter (don’t fry it or anything—just melt it), mix it in, and spread it on top of the plums as a crumble. Bake the cake for about 30-40 minutes, until the crumble and the edges/base are lightly browned. If you like, add some vanilla powder, ground vanilla pod, or grated lemon zest to the quark mixture. The cake has 14,164 kcal.
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