Plum Cake for Whole Year
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g mararine
- 75 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 200 g wheat flour
- 1 teaspoon, leveled baking powder
- possibly fat for the mold
For covering:
- 1 glass plum (s), 385 g drained weight
- 200 g sour cream
- 1 egg (s)
- 1 packet vanilla pudding powder
- 30 grams sugar
Print Recipe
Pin Recipe Instructions
- Melt margarine in a small saucepan over low heat. Drain the plums well in a colander.
- Line or grease the bottom of a size 26 springform pan with baking paper. Preheat the oven to 175 ° C top / bottom heat.
- Mix the flour, baking powder, salt, sugar and vanillin sugar in a bowl. Add the slightly cooled margarine and use a mixer to process all ingredients into crumble on the lowest setting.
- Put three quarters of the crumble in the springform pan and press firmly on the base. Spread the plums on top, with the skin facing down.
- Mix the sour cream, egg, sugar and the pudding powder with a whisk and pour over the plums. Sprinkle with the remaining crumble.
- Put the tin in the middle of the hot oven and bake for 45-50 minutes. Take the cake out of the oven and let it cool down in the pan for another 10 minutes. Then remove the edge of the springform pan.
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