Lübeck Plum Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1.18 kg flour
- 100 g mararine
- 480 g suar
- 7 grams salt
- 2 drops flavor (vanilla)
- 3 drops flavor (lemon)
- 52 g yeast
- 5 medium egg (s)
- 300 ml milk
- 400 g butter
- some cinnamon - sugar
- 200 g marzipan raw mixture
- 1 ½ kg plum (s)
Print Recipe
Pin Recipe Instructions
- For a sheet of 40 x 60 cm
- For the dough, put 650 g flour, margarine, 80 g sugar, salt, flavorings, yeast, 1 egg and the milk in a bowl and knead into a smooth dough. Then shape into a loaf and cover with foil.
- For the butter crumbles, put 200 g sugar, 200 g butter and 400 g flour in a bowl and rub and press (do not knead or stir) into nice, even crumbles.
- For the Lübeck mass, put the marzipan mass with 200 g sugar, 200 g butter, 4 eggs and 125 g flour in a bowl and stir until foamy.
- Wash and stone the plums.
- When all of this is done, grease a tray with a closed edge all around. Roll out the dough to the size of the baking sheet and lay it flat. Then iggle the dough (pierce holes so that the dough does not form bubbles when baking). Now put the plums on top, with the cut side up, until the tray is full. Then sprinkle with a little cinnamon sugar.
- Then put the Lübeck mass in a piping bag and spread across the tray.
- Now just spread the sprinkles on top.
- Let it relax for about 10 minutes, then put it in the preheated oven. Bake at 210 ° C for 40 minutes.
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