Plum and sour cream cake

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 15
  • 1/2 glass (720 ml) Plums
  • 4 Eggs (size M)
  • 100 g Sugar
  • 500 g Low-fat curd
  • 250 g Schmand
  • 30 g Common wheat semolina
  • 3 TABLESPOONS Almond liqueur (e.g. Amaretto)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and semolina

Directions

  1. 1

    Drain plums, dab dry with kitchen paper and cut into slices. Separate eggs. Whip sugar and egg yolk for about 5 minutes until thick and creamy. Add quark, sour cream, semolina and liqueur and mix well.

  2. 2

    Beat the egg white and 1 pinch of salt until stiff and fold in. Grease an ovenproof casserole dish (1.1 l/ 20 x 30 cm; 3 cm high) well and sprinkle with semolina. Add the curd mixture and smooth it down.

  3. 3

    Spread plum wedges on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Take out and let cool down. Serve dusted with icing sugar.

Nutrition Facts

KCAL
140 kcal
CARBS
13 g
FATS
6 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesexoticCakeCake