John Myers
Fine Plum Cake with Marzipan Base
The perfect fine plum cake with marzipan base recipe with a picture and simple step-by-step instructions.
- 2 kg Fresh plums
- 150 g Marzipan raw mass
- 150 g Soft butter
- 150 g Sugar
- 150 g Low fat yogurt
- 100 g Durum wheat semolina
- 5 Eggs
- 1 pinch Salt
- 3 drops Almond flavor
- 1 tbsp Grated lemon peel
- 200 g Flour
- 2 Teaspoon (level) Baking powder
- 100 g Chopped almonds
- Icing sugar to sprinkle on
- 1. Wash the prunes and remove the stone. 2. Mash the marzipan and stir well with the butter. Sprinkle in the sugar. Stir in yogurt. Stir in semolina, eggs, salt, lemon zest and flavor. Slowly stir in the flour and baking powder as well. 3. Line a baking sheet with parchment paper, spread the dough on it, spread the plums, pressing lightly. Sprinkle with the almonds and put in the oven. Bake the middle rack for 30 minutes at 160 degrees (convection). Let cool in the oven and sprinkle with powdered sugar before serving. Whip the cream and serve …. Makes about 20 pieces (small).
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