Plum and marzipan kitchen

Name: Plum and marzipan kitchen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 750 g Plums; 200 g Marzipan raw mass; 2 Eggs (size M); 175 g Sugar; 250 g Low-fat curd; 5 TABLESPOONS Milk; 5 TABLESPOONS Oil; 1 package Vanillin sugar; 1 pinch Salt; 325 g Flour; 1 package Baking Powder; 1 Egg Yolk; 1 TEASPOON Whipped cream; 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

750 g Plums
200 g Marzipan raw mass
2 Eggs (size M)
175 g Sugar
250 g Low-fat curd
5 TABLESPOONS Milk
5 TABLESPOONS Oil
1 package Vanillin sugar
1 pinch Salt
325 g Flour
1 package Baking Powder
1 Egg Yolk
1 TEASPOON Whipped cream
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Wash, halve and stone the plums. Cut the upper tips. Mix marzipan, 1 egg and 50 g sugar with the whisk of the hand mixer. Mix quark, milk, oil, remaining sugar, vanillin sugar, salt and remaining egg with the dough hooks of the hand mixer.
2
Mix flour and baking powder and knead with the dough hooks of the hand mixer. Knead the dough again with floured hands. Roll out to a thickness of approx. 1/2 cm on a floured work surface. Cut out about 10 circles (12 cm Ø).
3
Place circles on two baking trays lined with baking paper. Spread plums in a circle on top. Pour marzipan into a piping bag with a star-shaped spout and spray a tuff on each cake in the middle.
4
Bake in the preheated oven one after the other (electric oven: 175 °C/ gas: level 2) for approx. 25 minutes. Whisk the egg yolk and cream for the coating. Spread the edges of the cakes with the egg yolk cream approx. 5 minutes before the end of the baking time.
5
Remove from the oven, allow to cool on a cake rack and dust with icing sugar.