Plum cake

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 1 pack of (300 g) deep-frozen puff pastry
  • 20 g melted butter
  • 1 TABLESPOON Sugar
  • 1 knife tip Cinnamon
  • 7-10 Tbsp Flour
  • baking paper
  • 500 g Plums
  • 120 g Sugar
  • 20 g Cornstarch
  • 125 g Marzipan raw mass
  • 2 (200 g each) Cup of whipped cream

Directions

  1. 1

    Defrost the puff pastry. Place the pastry sheets on top of each other. Roll out 32 x 32 cm on a floured work surface. Let rest for 10 minutes. For the topping, wash and stone the plums, cut them into slices and simmer with 100 g sugar and 100 ml water for 5 minutes. Remove 2 tablespoons of plums for decoration. Mix starch with 3 tablespoons of water, stir into the remaining plums and bring to the boil. Leave to cool. Place the dough on a baking tray lined with baking paper. Place the edge of a springform pan (28 cm Ø) in one corner of the pastry sheet and cut out a circle, brush with water and prick several times with a fork. Cut dough remains into two 4 cm wide strips. Mix sugar and cinnamon. Spread the dough strips with butter and sprinkle with the cinnamon sugar. Roll them up in an "S" shape, cut them into slices of about 1 cm and place them on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. For the topping puree the marzipan with 200 g whipped cream. Whip the remaining cream and sugar until stiff and fold in. Pour the stewed plums and marzipan cream one after the other onto the cooled dough plate. Decorate the cake with the remaining plums and the baked "S

  2. 2

    Protein: 3,42 g

  3. 3

    Carbohydrates: 31,79 g

Categories & Tags

Cakes & PastriesCakeCake

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