Plums – Milkmaid – Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 50 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- Bitter almond flavor, 1/3 vial
- 5 egg (s)
- 125 g butter, cold
- 100 g marzipan raw mixture
- 600 g plums or plums
- 250 g condensed milk, sweetened (milkmaid)
- 100 g sour cream, firm
- 1 packet custard powder, vanilla flavor
- 2 tablespoon breadcrumbs
- 20 g almond (s), (flakes)
- 1 teaspoon powdered sugar
- Fat, for the shape
- Flour for rolling
Print Recipe
Pin Recipe Instructions
- Mix the flour with sugar, vanilla sugar, salt, almond flavor, 1 egg and butter in pieces in a bowl. Grate in the marzipan, knead everything until smooth. Wrap in foil and leave to cool for approx. 30 minutes.
- Wash, halve and stone the plums. Mix the condensed milk with the sour cream, 4 eggs and custard powder. Halve the dough. Roll out half on a greased springform pan (26cm diameter). Place the edge of the springform pan around it, also grease. Shape the leftover dough into a long roll, place it on the edge of the mold and press a 4 - 5 cm high edge onto it. Prick the bottom several times. Sprinkle with breadcrumbs. Cover with plums and pour over the top.
- Bake cakes in a preheated oven at 175 ° C for 50 - 60 minutes. Let the plum cake cool in the tin on a rack. Roast the almonds in a pan until golden brown, remove and allow to cool. Remove the cake from the mold. Arrange on a cake plate. Serve sprinkled with flaked almonds and powdered sugar.
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