Frisian cake with plum jam

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix 250 g flour and baking powder and sieve into a bowl. Add 2 sachets of vanilla sugar, salt, sour cream and 175 g soft butter. Knead first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough.

2. 2

   Wrap dough in foil and chill briefly.

3. 3

   Meanwhile, for the crumbles, mix 150 g flour, 75 g sugar, 1 sachet vanillin sugar and cinnamon in a bowl. Add 100 g cold butter in small cubes and knead with your hands to a crumbly crumbled dough.

4. 4

   Divide the kneaded dough into three and roll out on a greased springform pan (28 cm Ø). Make sure that the pastry base is not too thin at the edges and prick it several times with a fork. Sprinkle with 1/3 of the crumbles and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

5. 5

   manufacturer) Bake for 15-20 minutes.

6. 6

   Remove the finished base immediately from the springform pan and let it cool on a cake rack. Bake two more layers of the remaining dough and the crumbles one after the other. Cut one of the cakes while still hot into 12 cake pieces.

7. 7

   Spread the two whole bases with plum jam. Whip the cream until stiff, adding 1 tablespoon of sugar, 1 sachet of vanillin sugar and cream firming agent. Pour the cream into a piping bag with a large star-shaped spout.

8. 8

   Spray 12 thick cream tuffs onto the edges of each of the two whole bases. Spray the rest of the cream into the middle of the cake layers. Place the two cake layers on top of each other and place the cut cake pieces diagonally on a cream tuff.

9. 9

   Chill for about 1 hour. Just before serving, dust with icing sugar and cut into cake pieces with a saw knife.

Nutrition Facts

KCAL
620 kcal

CARBS
57 g

FATS
41 g

PROTEINS
6 g