Plum Cake with Vanilla Cream and Sprinkles
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g plums
For the dough:
- 150 g quark
- 250 g flour
- 100 g suar
- 1 teaspoon, heaped vanilla sugar
- 1 teaspoon, heaped baking powder
- 5 tablespoon oil, neutral
- 5 tablespoon milk
For the cast:
- 1 cup sour cream, approx. 200 g
- 3 egg (s)
- 60 g suar
- 0.5 ½ pack vanilla pudding powder
For the sprinkles:
- 100 g flour
- 70 g butter
- 60 g suar
- 50 g almonds, round or hazelnuts
- 1 pinch (s) salt
- 1 teaspoon cinnamon
- 1 packet vanilla sugar
- Almond sticks, optional
Print Recipe
Pin Recipe Instructions
- Dough:
- Put the quark, flour, sugar, vanilla sugar, baking powder, oil and milk in a bowl and knead into a smooth dough.
- Wash the plums and cut in half.
- Molding:
- Mix the sour cream, eggs, sugar and custard powder with the whisk.
- Preheat the oven to 180 ° C fan oven.
- Grease a round baking pan (approx. 28 cm) well. Roll out the dough on a lightly floured work surface and place in the baking pan, pulling up the edge approx. 2 - 3 cm. Spread the plums on top and pour the icing over it.
- Bake the cake for about 15 minutes WITHOUT the crumble.
- Streusel:
- Knead the flour, butter, almonds, sugar, salt, cinnamon and vanilla sugar with your fingers. If the dough is still too sticky, just add a little flour. If you like, you can mix in almond sticks.
- After 15 minutes of baking, take the cake out of the oven, spread the crumble on top and bake the cake for another 20-30 minutes.
- The cake is also delicious with rhubarb.
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