Plum Cake with Marzipan and Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g plum (s), pitted and quartered
- 100 g marzipan
- 175 g butter, soft
- 80 g suar
- 1 packet vanilla sugar
- 1 teaspoon lemon (s), grated zest
- 3 egg (s)
- 150 grams flour
- 1 teaspoon Baking powder
For the sprinkles:
- 150 g butter, cold
- 175 g flour
- 80 g suar
- 1 pinch cinnamon
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (convection 160 ° C). Either grease a springform pan (24 cm diameter) or line the base with baking paper.
- Dice the marzipan.
- Mix the butter with the sugar with a hand mixer until foamy, then add the vanilla sugar and lemon zest. Gradually stir in the eggs and briefly whip the mixture on the highest level. Mix the flour with the baking powder and stir into the mixture. Mix in the marzipan cubes on the lowest setting. Spread the batter into the springform pan, cover with the plum quarters and prebake the cake for 20 minutes.
- Meanwhile prepare the crumble. Mix the flour, sugar and cinnamon well and add the butter in flakes. Then knead everything, preferably by hand, to fine crumble and possibly put in the fridge until the end of the baking time.
- Spread the crumble on the prebaked plum base and bake the cake for another 35 to 40 minutes. When testing with chopsticks, no dough residues should get stuck on a wooden stick, and the sprinkles should have turned a golden brown color.
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