John Myers
Plum Cake – Hungarian –
The perfect plum cake – hungarian – recipe with a picture and simple step-by-step instructions.
- 750 g Sifted flour
- 1 packet Baking powder
- 250 g Butter, soft
- 200 ml Cream 30% fat
- 2 Pc. Egg yolk
- Grated lemon peel of one lemon
- 1 tbsp Cinammon
- 5 tbsp Sugar
- Ground vanilla pod
- 1,5 kg Plums
- 2 packet Custard powder
- 1 Pc. Egg for brushing
- Breadcrumbs
- Icing sugar for sprinkling
- First wash the plums, core them and cut into small pieces. Mix the plums well with one tablespoon of cinnamon, 3 tablespoons of sugar and 200 ml of water, stir and bring to the boil. Simmer for about 10 minutes, until the plums are white. Mix the 2 packets of vanilla pudding powder with a little water and stir into the plums. Refrigerate. Room temperature is sufficient.
- Mix the flour and baking powder well. Add: cream, butter, zest of lemon zest, 2 egg yolks, 2 tablespoons of sugar, the ground vanilla pod.
- Knead by hand into a soft, good dough.
- Halve the dough and roll out the first half on a floured surface.
- Grease the tray with butter and coat thinly with breadcrumbs.
- Place the rolled out dough in the tray. Sprinkle with some breadcrumbs so that the plums don’t soften the dough.
- Pour the plums over the batter and distribute them evenly.
- The second half of the dough is now rolled out, a little better than me, I was missing a piece :-))) But how did my husband say? “We eat that and the guests get the good pieces”. :-)))))
- Mix an egg and use a brush to brush the cake with it.
- Poke holes with a fork.
- Bake at 180 ° without convection for 30-35 minutes. Then sprinkle with powdered sugar.
- The cake tastes deliciously crispy while warm, the next day is thick, therefore also a temptation.
- PS: This is a recipe like my mom made, similarly with apples. Give it a try, you won’t regret it. The special thing about the dough is the cream, which makes the dough soft and supple.
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