Clean oven when baking plum cake
I was tired of scrubbing the oven forever after baking plum pie. Something about juice is always over, if you only use a normal baking sheet.
Yesterday I had the idea to artificially optimize the height of my baking tray. I've folded four cut sheets of baking paper four times. For the sides the length is measured and cut off. So I had for the front and back two long and for the sides two shorter stripes.
Grease the sheet, then the baking paper keeps better. Then open the paper once and "stick" it around on the baking tray. So you have on all 4 sides, one half of the baking paper on the baking sheet and the other half is up. Now you can roll out the dough on the plate and fill.
In the end, fold the still standing baking paper in half and push it with a knife slightly under the dough, otherwise the paper will flutter over the cake when it circulates and it will not be baked evenly or the crumbs will not turn brown.
Now no leaking juice runs over the baking sheet in the oven, but remains in the baking paper and thus in the cake and this is even juicier. Even the sheet remains "almost" clean.
Have fun eating plum cake without thinking about the annoying cleaning afterwards!
