John Myers
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Plum and Cheese Cake with Sprinkles
The perfect plum and cheese cake with sprinkles recipe with a picture and simple step-by-step instructions.
Streusel Bottom
- 300 g Flour
- 1 tsp Baking powder
- 1 Egg
- 150 g Sugar
- 1 pinch Salt
- 100 g Margarine
Curd mass
- 1 packet Vanilla sugar
- 500 g Lowfat quark
- 150 g Sugar
- 1 packet Custard powder for cooking
- 3 Eggs
- 0,5 Untreated lemon, zest and juice
Covering
- 800 g Plums
- Breadcrumbs
- Put flour in a mixing bowl and mix with baking powder. Add sugar, a pinch of salt and the egg. Spread the cold margarine in flakes on the flour. Knead the dough briefly and vigorously until it becomes crumbly.
- Grease a springform pan (26 mm) and dust with breadcrumbs. Spread 2/3 of the dough evenly on the bottom of the springform pan with your hands, forming a small edge with the dough. Press the dough into place with the heel of your hand.
- For the quark filling, mix low-fat quark with sugar and vanilla sugar in a mixing bowl. Finely grate the peel of half an untreated lemon, squeeze out the juice. Add both to the quark and stir with a whisk. Add eggs one by one and stir into the quark. Carefully stir the vanilla pudding powder into the curd mixture so that no lumps form. Spread the quark mixture on the dough base
- Wash, dry and halve the plums. Remove the seeds. Distribute the plum halves evenly on the quark mixture. Evenly distribute the remaining crumble on the plums.
- Bake the cake on the middle rack in the preheated oven at 180 ° C for approx. 70 minutes, then leave to rest in the switched-off oven for approx. 10 minutes. Remove the cake and let it cool completely in the tin, then carefully loosen the edge with a knife if necessary and arrange the juicy cake on a plate.
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