Plum – Poppy Seed Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, 200 ml milk
- 80 g butter
- 80 g suar, possibly a pinch salt
- 1 egg (s)
- 0.5 ½ cube yeast or 1 pack dry yeast
- 100 g marzipan raw mixture
- 4 tablespoon sugar
- 200 ml milk
- 150 g poppy seeds, round
- 1 pinch (s) salt
- 2 teaspoons cornstarch, mixed with a little amaretto, for example
- 2 egg yolks
- 1 kg plum (s) (plums)
- Milk and jelly for brushing
Print Recipe
Pin Recipe Instructions
- Dough: Prepare a yeast dough from the ingredients as usual. Prepare the filling while walking
- Filling: Roughly grate the marzipan on a household grater and mix with the sugar. Bring the milk and salt to the boil, stir in the poppy seeds and let it boil briefly. Stir in the marzipan-sugar mixture and thicken with the cornstarch. Finally stir in the egg yolks, do not cook anymore!
- Roll out the dough into a rectangle of approx. 40 x 30 cm, cut this lengthways into three strips. Spread the poppy seed filling in the middle of the strips and roll them up. Pull out the rolls slightly and place them in a spiral shape in a greased 30 cm spring or tart tin.
- Stone the plums and place them upright in the spaces between the dough, brush the dough with milk and then put them in the oven! Temperature 200 ° top / bottom heat, 180 ° hot air, baking time approx. 45 min.
- If the cake is brushed with jelly while it is still warm after baking, it will have a nice shine and stay moist for longer.
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