Plum cake with butter-orange crumbles

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Wash the plums, remove the stalks, halve and stone them.

2. 2

   Orange hot wash and dry, the peel rub off. For the crumbles, briefly knead 300 g flour, 150 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, 1 egg yolk, half the orange peel and 175 g butter in flakes using the dough hooks of the mixer.

3. 3

   Then quickly work into crumbles with your hands.

4. 4

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the sponge mixture mix 200 g butter, 175 g sugar, 1 packet vanilla sugar and 1 pinch of salt with the whisks of the mixer until creamy.

5. 5

   Stir in 5 eggs one by one. Mix 375 g flour, almonds and baking powder and stir in.

6. 6

   Put the dough into the fat pan and smooth it down. First spread the plums and then the crumbles evenly on top. Bake in a hot oven for about 35 minutes. Remove and let cool on a cake rack.

7. 7

   Whipped cream with the remaining orange peel tastes good with it.

Nutrition Facts

KCAL
350 kcal

CARBS
42 g

FATS
17 g

PROTEINS
6 g