Summary

Ingredients

• 450 g plums or plums, pitted, quartered to eihth dependin on size
• 50 g plums or plums in small pieces
• 1 stick cinnamon
• 100 ml red wine
• 50 grams sugar
• 1 squirt lemon juice
• 1 teaspoon lemon peel, grated

For the dough:

• 250 g flour, sifted
• 125 g butter, soft
• 125 g suar

Also:

• Butter and sugar for the mold

Print Recipe Pin Recipe

Instructions

1. Mix the ingredients for the dough together and quickly knead into an elastic shortcrust pastry. Chill for 1 hour.
2. Preheat the oven to 180 °.
3. Roll out the dough on the floured work surface into a circle approx. 30 cm in diameter. Butter a springform pan about 25 cm in diameter, add sugar and lay out the dough in such a way that a 2-3 cm high edge is created. Blind-bake the dough for 10 minutes, i.e. prick several times with a fork and bake without topping (dry legumes do not have to be placed on the dough).
4. Now lay out the quartered plums or plums in a spiral movement from the outside inwards on the slightly pre-baked dough and bake the cake for 20-25 minutes.
5. Caramelize the sugar, add the smaller pieces of plum, add red wine, cinnamon stick and lemon juice and slowly reduce everything. Remove the cinnamon stick and puree the rest with the hand blender to a thick sauce, which is then spread on the finished cake.
6. When there is no plumage, you can use other types of fruit. You may also need white wine instead of red wine for the sauce.