Filled mirabelle plum butter cake

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 2
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 12
  • 500 g Potatoes
  • 1/8 l Milk
  • 30 g Yeast
  • 1 TEASPOON + 50 g + 2 tablespoons sugar
  • 450 g Flour
  • 150 g Butter or margarine
  • 3 Eggs (size M)
  • 7-10 Tbsp Salt
  • 20 Mirabelle plums
  • 50 g Marzipan raw mass
  • 50 g flaked almonds
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash the potatoes, cook in boiling water for about 20 minutes, drain and let cool. Peel the potatoes and put them in a cool place, preferably overnight

  2. 2

    Warm the milk lukewarm. Stir yeast, 1 teaspoon sugar and 75 ml lukewarm milk until smooth. Mix flour and 50 g sugar in a bowl. Press a depression in the middle. Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Let the pre-dough rest for about 15 minutes. Grate potatoes

  3. 3

    Melt 100 g fat and add 50 ml lukewarm milk. Add eggs, 1 pinch of salt and grated potatoes to the pre-dough and knead to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes

  4. 4

    Wash the mirabelles, rub dry and remove stones. Form marzipan into 20 balls of the same size and put 1 ball into each mirabelle. Form 20 equally sized balls and 6 equally sized small balls from the yeast dough with well floured hands. Press large balls flat. Place 1 mirabelle in the middle of each ball and press the edges together again. Place the filled balls with the dough seam facing downwards close together in a greased springform pan (26 cm Ø) and spread the smaller unfilled balls on top. Leave to rise again in a warm place for about 30 minutes

  5. 5

    Melt 50 g fat, pour over the balls, sprinkle with 2 tablespoons sugar and flaked almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes and cover the last 10 minutes with aluminium foil. Remove the cake from the oven, let it cool lukewarm and remove from the tin. Can easily be served hot or cold

  6. 6

    Fig. 03, 04: Whipped cream tastes good with this

  7. 7

    waiting time approx. 13 3/4 hours

Nutrition Facts

KCAL
350 kcal
CARBS
42 g
FATS
16 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesSummerCake