Plum cake with vanilla and sour cream glaze

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
3.7 18
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 1,75 kg red plums
  • 250 g soft butter or margarine
  • 250 g + 1-2 tablespoons sugar for sprinkling
  • 1 package Vanillin sugar
  • 7-10 Tbsp grated zest of 1 organic lemon
  • 1 pinch Salt
  • 6 Eggs (size M)
  • 350 g Flour
  • 2 slightly heaped Tsp baking powder (8-10 g)
  • 150 g Schmand
  • 1 package Dessert sauce "Vanilla Flavor
  • 2 TABLESPOONS sugar for sprinkling
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Wash the plums, drain well, halve and stone

  2. 2

    Cream the fat, 200 g sugar, vanillin sugar, lemon zest and salt with the whisks of the hand mixer. Add 4 eggs one after the other, alternating with 1 tbsp. flour each, and mix well. Mix remaining flour (approx. 300 g) and baking powder and stir in briefly

  3. 3

    Grease a fat pan of the oven (approx. 34 x 41 cm) and dust with flour. Spread the dough evenly in the fat pan. Spread the plums with the cut surface facing upwards and sprinkle with 1-2 tbsp. sugar. Bake in the preheated oven, middle shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes

  4. 4

    Mix sour cream, 2 eggs, sauce powder and 50 g sugar to a smooth glaze. After about 20 minutes, remove the cake from the oven and spread the icing on top. Put the cake back into the oven and bake in about 20 minutes. Remove the cake from the oven and let it cool down. Sprinkle with sugar crystals

  5. 5

    waiting time approx. 2 hours

Nutrition Facts

KCAL
250 kcal
CARBS
30 g
FATS
12 g
PROTEINS
4 g