Grandma`s Streusel – Plum Cake with Shortcrust Pastry
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 175 g butter, room temperature
- 150 grams sugar
- 2 large egg (s)
- 3 teaspoons baking powder
- 2 packs vanilla sugar
- 0.5 ½ lemon (s), remove the grated zest
- 1 pinch (s) salt
- 5 drops butter-vanilla flavor
- 2 drops bitter almond flavor
- 6 drops rum flavor or real rum
- 1 ½ kg plum (s) (plums)
For the sprinkles:
- 250 g flour
- 125 g suar
- 150 g butter, room temperature
- 2 packs vanilla sugar
- 1 pinch (s) salt
- 1 teaspoon cinnamon
- 6 drops butter-vanilla flavor
- 2 g e yolks for brushin
- Sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- For the dough, put the first eleven ingredients in a bowl and mix together one after the other. Knead together until a dough is formed. Put the dough in the fridge for about 20 minutes.
- In the meantime, wash, halve and core the plums. Cut the halves of the plums again up to half long.
- Put the ingredients for the crumble in a bowl and mix together. Then work the dough with your hands until it becomes crumbly and crumbles are formed.
- Preheat the oven to approx. 180 ° C top / bottom heat. When using forced air to 170 ° C, only warm up the oven 10 minutes before baking starts.
- Take the shortcrust pastry base out of the refrigerator and roll it out 1 - 2 cm thick on baking paper. Place the rolled out dough on the baking paper in the drip pan or on a normal baking sheet. Brush the finished dough with 2 egg yolks and prick in with a fork. Now arrange the prepared plums in rows on the dough base - with the inside up. Spread the crumble evenly over the cake.
- Bake the cake in the hot oven on the 2nd rack from the bottom for about 75 to 85 minutes.
- After baking, lightly sprinkle the hot cake evenly with sugar.
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