Plum cake with crème fraîche

Name: Plum cake with crème fraîche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 7-10 Tbsp Grease; 2 kg Plums / Plum plums; 200 g Marzipan raw mass; 300 g soft butter/margarine; 200 g + 4 tablespoons sugar; 6 Eggs (Gr. M); 600 g Flour; 1 package Baking Powder; 200 ml Milk; 500 g Fresh cream

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

7-10 Tbsp Grease
2 kg Plums / Plum plums
200 g Marzipan raw mass
300 g soft butter/margarine
200 g + 4 tablespoons sugar
6 Eggs (Gr. M)
600 g Flour
1 package Baking Powder
200 ml Milk
500 g Fresh cream

Directions

1
Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep). Wash the plums, cut them in half, stone them and make a small incision at the tips
2
Coarsely grate the marzipan. Stir with fat and 200 g sugar until creamy. Stir in 4 eggs one after the other. Mix flour and baking powder and stir in portions of the flour and baking powder alternating with the milk. Pour onto the fat pan and smooth down
3
Spread the plums evenly on the dough and press them down slightly. Sprinkle with 2 tablespoons of sugar. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes
4
Beat 2 eggs and 2 tablespoons of sugar with a hand mixer until frothy. Stir in crème fraiche. Pour on the plums. Bake at the same temperature for 20-25 minutes. Leave to cool.