Omis Plum Jam Cake for Tray
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 400 g flour
- 25 g yeast
- 2 tablespoon sugar
- 200 ml milk, lukewarm
- 80 g butter, soft
- 1 teaspoon lemon peel, grated
- 1 pinch (s) salt
For covering:
- 500 g quark
- 2 egg (s)
- 4 tablespoon oil
- 2 tablespoon sugar
- 1 tablespoon flour
- 750 g plum jam
For the cast:
- 3 tablespoon butter, melted
- 250 g sour cream
- 1 teaspoon flour
- 3 egg (s)
- 2 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl and make a well in the middle. Mix the yeast with 1 teaspoon of sugar in a little milk, pour into the recess, stir in some flour from the edge and make a pre-dough. Cover and let rise in a warm place for 15 minutes. Knead with the rest of the sugar, butter, lemon zest and salt, adding the rest of the milk. Cover and let rise for 30 minutes. Knead the dough vigorously, roll out and place on a greased baking sheet. Pull up one edge and prick the pastry sheet several times with a fork.
- For the topping, place the quark in a bowl and stir together with the eggs, oil, sugar and flour until frothy. Spread the mixture on the dough, spread the plum jam on top.
- For the icing, mix the cooled butter with sour cream, flour, eggs and sugar and spread it on the plum jam. Bake in a preheated oven at 200 degrees (gas: level 3, convection: 180 degrees) for about 35 minutes.
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