Swabian Plum Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the compote:
- 750 g plum (s)
- water
- 275 grams sugar
- 40 g cornstarch
For the dough:
- 250 g butter or mararine
- 1 packet vanilla sugar
- 5 egg (s)
- 2 teaspoons baking soda
- 250 g flour
- Fat and semolina for the mold
- 2 tablespoon apricot jam for brushing
- 1 tablespoon powdered sugar for dusting
Print Recipe
Pin Recipe Instructions
- Wash the plums, pat dry, cut in half and stone. Quarter the plums. Put 4 tablespoons of water, 75 g of sugar and prunes in a saucepan, mix and bring to the boil briefly. Mix the cornstarch and 5 tablespoons of water until smooth, stir into the plums and bring to the boil again briefly. Let the plum compote cool down.
- Beat butter or margarine, remaining sugar and vanilla sugar with the whisk of the hand mixer until frothy. Mix in the eggs one by one. Mix the baking powder and flour, sift into the fat and egg mixture and stir in. Pour half of the dough into a greased wreath form (3 liters, 26 cm diameter) sprinkled with semolina. Spread the plum compote evenly on the dough, pour the remaining dough on the compote and smooth it out.
- Bake in a preheated oven at 200 ° C top / bottom heat for about 50 to 60 minutes. Let the cake cool and turn it out.
- Heat the apricot jam in a saucepan, strain it through a sieve and brush the cake with it. Dust the cake with powdered sugar just before serving.
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