Plum Cake with Quark and Cream Topping
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 1 teaspoon Baking powder
- 60 g suar
- 1 pinch (s) salt
- 1 egg (s)
- 150 g butter
For covering:
- 750 g plums (plums)
- 2 egg (s)
- 100 g suar
- 100 g quark (lean)
- 125 ml cream
- 150 g almond (s), sliced
- 1 tablespoon semolina
- 1 pinch (s) cinnamon
Print Recipe
Pin Recipe Instructions
- For the dough, pile the flour, baking powder, sugar and salt on a work surface. Make a well, let the egg slide in, put the butter in flakes on the edge. Knead everything quickly from the outside in to a smooth dough. Shape the dough into a ball, wrap it in foil and let it rest in the refrigerator for about 60 minutes.
- Rinse the plums, let them drain, halve and remove the stones. For the topping, beat the eggs, sugar, low-fat quark and cream vigorously. Stir in flaked almonds, semolina and cinnamon.
- Preheat the oven to 180 degrees (160 degrees with circulating air), grease a springform pan (26 cm diameter). Knead the dough again, roll out into a round shape, line the mold with it, forming a 3 cm high edge. Cover the dough base with the plums, pour the glaze over them and bake in the oven for 45 - 50 minutes. Let cool in the mold.
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