Plum Snail
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g flour
- 100 g suar
- Sugar for sprinkling the plums
- 200 g butter, soft
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 250 g yourt
- 500 g plums, pitted
- powdered sugar
Print Recipe
Pin Recipe Instructions
- For the plum snail, all ingredients, except for the powdered sugar and the plums, are kneaded into a smooth and firm dough. Then you pitted and quartered the plums. The finished dough is rolled out on a floured work surface into a large rectangle and cut into four strips of equal width. In the middle of the four strips, place the plums tightly lengthways and sprinkle with a little sugar. This will give your slightly sour plums the sweetness they need. Here you can decide for yourself how sweet you want to sugar the fruit. Now you close the elongated strips of dough and shape them into long rolls. You can see how I did it in the video above. Then place the rolls in a spiral shape from the outside to the inside in a cake ring. Alternatively, you can use a springform pan greased with butter.
- The plum snail is baked in a preheated oven at 180 ° C for 35 minutes until it is slightly brown on the surface. Finally, after baking, sprinkle the snail with a thin layer of powdered sugar.
- The outer snail look makes the plum snail very inconspicuous and not immediately recognizable as a plum cake. The snail is quick to bake and, when cut, looks really appetizing and fruity due to the inner plum layer. Alternatively you can e.g., also use cherries or other fruits.
- For 12 pieces.
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