Buttermilk cake with plum jam and brittle crumble

Name: Buttermilk cake with plum jam and brittle crumble
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Sugar; 400 g Flour; 75 g cold + 175 g soft butter; 40 g Hazelnut brittle; 1 package Vanillin sugar; 3 Eggs (size M); 1/2 package Baking Powder; 80 ml Buttermilk; 250 g Plum jam; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 1 Wood skewer

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Sugar
400 g Flour
75 g cold + 175 g soft butter
40 g Hazelnut brittle
1 package Vanillin sugar
3 Eggs (size M)
1/2 package Baking Powder
80 ml Buttermilk
250 g Plum jam
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
1 Wood skewer

Directions

1
Knead 75 g sugar, 125 g flour, 75 g cold butter and brittle first with the dough hooks of the hand mixer, then with your hands to form crumbles. Chill for about 30 minutes
2
Cream 175 g soft butter, vanillin sugar and 175 g sugar with the whisks of the hand mixer. Stir in the eggs one by one. Mix 275 g flour and baking powder and stir in alternately with the buttermilk
3
Fill half of the dough into a greased and floured springform pan (26 cm Ø), smooth it down. Press hollows into the dough with a tablespoon. Put half of the plum puree into the hollows. Pour the rest of the dough evenly and carefully on top, smooth it down and press the hollows into the dough again. Pour the rest of the plum jam into the hollows. Marble the dough a little bit with a wooden skewer. Spread crumbles on top. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes (stick test)
4
Take the cake out of the oven, remove from the springform pan and let it cool down on a cake rack. Dust with icing sugar before serving. Serve with whipped cream and cinnamon-sugar
5
Waiting time 2-3 hours