Plum cake with dough grid

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   75 g icing sugar, flour, butter and egg and knead to a smooth dough. Wrap dough in cling film and chill for about 30 minutes. Wash, halve and stone the plums. Cut the plum halves into slices. Caramelise the sugar in a pot. Deglaze caramel with 3 tbsp.

2. 2

   nectar, then add plums and cook until soft for about 5 minutes. Mix 4 tbsp. nectar and pudding powder, thicken plum compote with it. Let simmer for about 1 minute while stirring. Chill the compote for about 30 minutes until it is at most lukewarm. Roll out 2/3 of the dough on a floured work surface until round (approx. 30 cm Ø). Wrap the dough on the cake roll and line the greased tart tin (26 cm Ø) with it. Press the dough at the edge and cut off any excess dough. Prick the dough base several times with a fork. Spread the plum compote on the dough. Roll out remaining dough into an oval shape (approx. 26 cm long).

3. 3

   Wrap the dough on the cake roll and line the greased tart tin (26 cm Ø) with it. Press the dough at the edge and cut off any excess dough. Prick the dough base several times with a fork. Spread the plum compote on the dough. Roll out remaining dough into an oval shape (approx. 26 cm long). Cut lengthwise into strips about 1 cm wide, place the strips diagonally crosswise on the plum compote. Bake the cake on the lower shelf in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas mark 3) for 20-25 minutes. Mix 100 g icing sugar and lemon juice to a smooth glaze. Remove the cake from the oven. Brush the pastry rack and the edge with icing and sprinkle with sugar crystals. Let the cake cool down on a cake rack

4. 4

   Cut lengthwise into strips about 1 cm wide, place the strips diagonally crosswise on the plum compote. Bake the cake on the lower shelf in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas mark 3) for 20-25 minutes. Mix 100 g icing sugar and lemon juice to a smooth glaze. Remove the cake from the oven. Brush the pastry rack and the edge with icing and sprinkle with sugar crystals. Let the cake cool down on a cake rack

5. 5

   waiting time 1 1/2 hours

Nutrition Facts

KCAL
370 kcal

CARBS
57 g

FATS
13 g

PROTEINS
4 g