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Cologne-style Plum Cake (Kölsche Prummetaart)

5 from 4 votes
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

for the dough

  • 250 g Wheat flour (I like to use instant, it doesn't need to be sieved.)
  • 1 P. Vanilla sugar
  • 40 g Sugar
  • 1 P. Dry yeast
  • 1 MS Cardamom
  • 1 MS According to cinnamon
  • 1 pinch Salt
  • 1 Piece Egg
  • 150 g Creme fraiche Cheese
  • A few drops of vAnillA flAvor

for covering

  • 1,5 kg Plums (plums) approx.
  • 2 tbsp Sugar
  • 0,5 tsp According to cinnamon
  • 2 tbsp Roasted planed almonds approx.

also

  • 1 Pcs Round tart pan approx. 32 cm in diameter
  • Margarine for fat or baking spray

Instructions
 

Prepare yeast dough:

  • Put all the dry ingredients in a mixing bowl and stir well together. Now add the egg, creme fraiche and vanilla flavor, and use the dough hook of the hand mixer or in the food processor for 5 minutes to form a smooth dough. If it is a bit too firm, add a tablespoon of milk.
  • Preheat the oven to 50 °. Cover the bowl and place it in the oven for about 30-35 minutes.

further preparations:

  • In the meantime, prepare the plums. Wash, cut in half, remove stone, and cut up to half at the tip. Roast the almonds in a fat-free pan. Mix the sugar and cinnamon well.

before baking:

  • Preheat the oven to 180 ° hot air. The dough should now have visibly enlarged. Knead again briefly, roll out and give the previously greased form.
  • Now distribute the plums on the dough like a roof tile. Start outside. Cut surfaces upwards. Bake immediately after completion for about 30-35 minutes.

After baking :

  • After baking, sprinkle the cake with the cinnamon sugar and spread the almonds on top. Let cool in the mold.
  • Now whip some fresh cream, and then just enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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