John Myers
Plum Cake with Shortcrust Pastry and Crumble
The perfect plum cake with shortcrust pastry and crumble recipe with a picture and simple step-by-step instructions.
- 175 g Butter
- 100 g Sugar
- 1 Egg
- 250 g Flour
- 1000 g Fully ripe late plums
- 100 g Amarettini
- 1 tbsp Milk
- Grease either a springform pan or a flat baking tray, cover the base with breadcrumbs
- 50 g Apricot jam
- I prefer to use the late, fully ripe plums because they have the right aroma.
- Mix the room temperature butter with the sugar and salt with the help of the kitchen whisk and the dough hook until it is supple, at half speed.
- Then mix in the egg and milk one after the other. Then pour the flour over it and process quickly. Now shape a ball and wrap it with cling film. Then place in the refrigerator for at least 30 minutes.
- In the meantime, set the oven to convection and 150 °. Then wash the plums and remove the stones. Roll out the dough between 2 sheets, let it protrude slightly over the cake pan.
- Then press the dough into the mold and pour amaretti crumbs over it. Lay the plums on top in a flake shape. Now bake the cake at 150 ° for about 45 to 50 minutes. Always do a cooking test. Then heat the jam in the micro and brush onto the plums with a silicone brush. If you like, you can also sprinkle almond crumbs on top.
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