Plum Crumble Cake with Nut and Cream Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 1 egg (s)
- 125 g butter or mararine
- 100 g suar
- 1 packet vanilla sugar
- 1 tablespoon baking powder
- 2 tablespoon milk (if necessary)
For covering:
- 2 m. Apples, slightly sour
- 750 g plum (s) (house plums, mirabelle plums, yellow plums, etc.)
For the cast:
- 200 g sour cream or creme fraiche
- 150 g butter
- 100 g suar
- 2 tablespoon honey
- 2 tablespoon flour
- 1 egg (s)
- 100 g hazelnuts, chopped
- 50 g dark chocolate
Print Recipe
Pin Recipe Instructions
- Mix the flour and baking powder and knead with the other ingredients for the dough; if the dough is too dry, add milk. Put 2/3 of the dough in a greased baking pan (26 cm diameter) and press flat. Crumble half of the remaining crumble mixture on the edge of the baking pan.
- Peel and core the apples, cut into cubes and spread on the dough, leaving 1 cm free at the edge. Stone the plums (frozen or please drain from the glass) and pour onto the apples.
- For the icing, melt the butter and let the sugar caramelize slightly (only a little browning!). Add honey. Gradually add flour and stir everything well with a whisk, add hazelnuts and let the mixture cool down a little.
- Mix the sour cream with the egg in a bowl and stir in the slightly cooled sugar-nut mixture. Spread the icing on the cake. Bake at 180 ° C top / bottom heat, middle shelf, about 45 minutes (follow instructions for use of the stove!). After baking for 10 minutes, sprinkle on the remaining crumble. The cake should be golden yellow at the end of the baking time. If you like the crumble a little darker, you can bake the cake for another 3 minutes at 200 ° C convection / grill. Let the cake cool in the form on a wire rack. Melt the dark chocolate in a water bath and sprinkle the cooled cake with it as desired.
- The recipe can also be modified very well: only with apples (e.g. Boskop), spread raisins previously marinated in rum on the dough and 200 g diced marzipan, prepare the topping with almonds instead of nuts; or use sour cherries, then prepare the topping with coconut instead of nuts.
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