Plum cake from the tray with cream icing

Name: Plum cake from the tray with cream icing
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 25
Ingredients: 1 kg Plums; 1 Organic Lemon; 400 g Fresh cream; 7-10 Tbsp pulp of 1 vanilla pod; 10 Eggs (size M); 200 g Marzipan raw mass; 250 g soft butter; 200 g Sugar; 300 g Flour; 100 g Cornstarch; 2 packages Baking Powder; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 25

1 kg Plums
1 Organic Lemon
400 g Fresh cream
7-10 Tbsp pulp of 1 vanilla pod
10 Eggs (size M)
200 g Marzipan raw mass
250 g soft butter
200 g Sugar
300 g Flour
100 g Cornstarch
2 packages Baking Powder
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Clean, wash, drain, halve and stone the plums. Wash lemon, grate dry and grate peel. Halve lemon, squeeze juice. Mix crème fraîche, vanilla pulp and 4 eggs.
2
Coarsely grate the marzipan. Cream butter, sugar and marzipan with the whisk of the hand mixer. Stir in 6 eggs one after the other. Stir in lemon zest and juice. Mix flour, starch and baking powder and stir into the fat-egg mixture.
3
Spread the dough into a deep, greased baking tray (36 x 41 cm; 3 cm high) that has been dusted with flour. Spread the plums on top and pour the icing over it. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
4
manufacturer) bake for about 40 minutes, take out and let cool on a cake rack. Before serving, dust with icing sugar and cut into pieces. Serve with whipped cream and plum jam.