Crumblecake with plum jam

Name: Crumblecake with plum jam
Cook time: 50 min
Total time: 50 min
Yield: 18
Ingredients: 300 g Butter; 600 g + 2-3 tablespoons flour; 300 g Sugar; 7-10 Tbsp grated zest of 2 untreated lemons; 1/2 TEASPOON Baking Powder; 1 pinch Salt; 2 Eggs (size M); 450 g Plum jam (tin); 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 18

300 g Butter
600 g + 2-3 tablespoons flour
300 g Sugar
7-10 Tbsp grated zest of 2 untreated lemons
1/2 TEASPOON Baking Powder
1 pinch Salt
2 Eggs (size M)
450 g Plum jam (tin)
7-10 Tbsp Grease

Directions

1
Melt the butter and let it cool down again. Mix 600 g flour, sugar, lemon peel, baking powder and salt. Add eggs and butter and knead into crumbles. Put 1/3 crumble in the fridge for about 30 minutes. Spread the remaining crumbles on a greased baking tray. Press to a smooth base with your hands.
2
Spread plum puree on top. Mix cold crumbles and 2-3 tablespoons of flour loosely and sprinkle over the plum puree. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower shelf for approx. 20 minutes. Bake on the middle shelf for another 15 minutes. Let the cake cool down and cut into pieces. Serve with whipped cinnamon cream
3
30 minutes waiting time