Plum cake from the tin delicious
This plum cake from the tin is the hit with all, since it consists of more plums than cake bottom!
The recipe is for a normal baking sheet, with a Springform you need about half.
You need for the dough (wrong yeast dough):
- 200 g quark
- 8 tbsp oil
- 8 tablespoons milk
- 150 g of sugar
- 400 g light flour (no matter if spelled or wheat)
- 1 packet of baking soda
Knead everything very well and long until a smooth dough is formed. With a damp rolling pin on the plate (for comfortable as me: laid out with baking paper) roll out about 1 cm thick and leave a small edge.
For covering:
Stoned about 2 kg of very ripe plums and quartered (a Saugschäft) upright and very tight in the dough and sprinkle with any cinnamon vanilla sugar sprinkle.
finally for the crumble:
- 150 g of soft butter
- 150 g of sugar
- 150 g of flour
- 1 tbsp vanilla sugar
All with a blender / food processor / Thermomix carefully crumbly knead and spread on the plums.
Now bake in the preheated oven at 170 degrees top / bottom heat for about 40 - 45 minutes until the crumbles are slightly brown.
by the way: The cake tastes really hot too. The next day everything is pervaded with the juice of plums!
