John Myers
Ingredients for 1 servings:
- 500 g flour
- 3 packets of vanilla sugar
- 1 packet of baking powder
- 200 g sugar
- 250 g butter
- 2 kg plum(s)
- 3 m.-sized eggs
- 100 ml water
- Butter, for greasing the mold
- n. B. Almond(s), sliced, to taste
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours
fruity plum cake
Combine 500g flour, 3 eggs, 250g butter, sugar, vanilla sugar, and baking powder in a mixing bowl with a mixer until fine and lumpy. Grease a medium-sized, slightly taller baking pan with butter; the butter can be easily spread using kitchen paper. Lightly crumble some of the dough over the bottom and press it down, knotting a little dough high around the edges. Make sure the dough isn’t too thick. Place the baking pan with the dough in the refrigerator for about 20 minutes. Mix the remaining dough, which is usually a bit sticky, with a little flour (about half a cup) until it is really crumbly. Quarter and pit 1.5kg of plums, pit the remaining 500g, and add to the blender. Also add 1 sachet of vanilla sugar and water to the blender. Blend everything together until a syrup-like liquid forms. Remove the baking dish from the refrigerator, arrange the quartered plums in it and press down lightly, then pour the plum jam over the plums and spread evenly. Finally, spread the remaining finely grated shortcrust pastry loosely over the plums. If desired, you can also add sliced almonds. Bake in a preheated oven at 180°C (fan oven) on the middle rack for about 30 minutes, then reduce the temperature to 160°C and bake for another 15-30 minutes, until the top is a lovely golden brown. Allow the cake to cool completely before serving. The plum jam makes the plum cake truly fruity and moist.
Facebook Comments