Ashley Wright
Plum Cake with Hazelnut Core Base
The perfect plum cake with hazelnut core base recipe with a picture and simple step-by-step instructions.
- 520 gr Flour 505
- 300 g Sugar
- 3 medium-sized Eggs
- 250 g Butter
- 2 kg Plums
- 3 packet Vanilla sugar
- 20 g Ground hazelnut kernels
- 1 small Lemon fresh
- 2 heaped tsp Baking powder
- 2 heaped tsp Ground cinnamon
- approx. 360 g flour (505), approx. 170 g sugar, 1 packet of vanilla sugar, approx. 160 g butter, the three eggs, 20 to 30 g hazelnut kernels, if you like, knead a little lemon juice and the baking powder into a dough.
- Line a Bach sheet with baking paper, lay out the dough in it and put it up a little on the edge of the cake pan. Place the cleaned and pitted, halved plums on top.
- Put 150 g of flour, 130 g of sugar, 2 packets of vanilla sugar and 90 g of butter in a bowl and mix well (crumble) Spread half of the crumble on the plum base. Now add a little cinnamon to the other half of the crumble and then mix the crumble again on the other half of the plum base.
- Now bake the cake in a preheated oven at 175 to 180 degrees for about 45 to 60 minutes. (I use convection!) ………….. oh-yes, don’t forget the cream !!!!
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