Blitz plum cake with sugar and egg crumble

Name: Blitz plum cake with sugar and egg crumble
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 600 g Prunes; 175 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Sunflower oil; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 300 g Flour; 1 package Baking Powder; 1 Egg yolk (size M); 4 TABLESPOONS crushed almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

600 g Prunes
175 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Sunflower oil
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
300 g Flour
1 package Baking Powder
1 Egg yolk (size M)
4 TABLESPOONS crushed almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Wash, halve and stone the plums. Cut the plums into quarters again. Mix quark, milk, oil, 50 g sugar, vanillin sugar and salt. Mix flour and baking powder and stir about half into the quark mixture.
2
Knead in the remaining flour. Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line a greased springform pan (26 cm Ø) with the dough, press firmly at the edges. Mix egg yolk and 100 g sugar.
3
Sprinkle the almonds on the ground and spread the plums on top. Sprinkle the egg yolk-sugar mixture over the plums. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes, covering the edge after half the baking time if necessary.
4
Remove the cake, remove from the edge and let it cool on a cake rack. Dust with icing sugar before serving. Whipped cream tastes good with it.