Plum-cream cake

Name: Plum-cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 2 kg Plums; 250 g Butter or margarine; 250 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 4 Eggs (size M); 250 g Flour; 75 g Cornstarch; 1 heaped Tsp baking powder; 3 Egg yolk (size M); 175 g Schmand; 1 package Vanillin sugar; 7-10 Tbsp Fat and flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

2 kg Plums
250 g Butter or margarine
250 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
4 Eggs (size M)
250 g Flour
75 g Cornstarch
1 heaped Tsp baking powder
3 Egg yolk (size M)
175 g Schmand
1 package Vanillin sugar
7-10 Tbsp Fat and flour

Directions

1
Wash the plums, drain, halve and stone them. Cream fat and 200 g sugar. Add lemon zest, stir in the eggs one by one. Mix flour, cornstarch and baking powder and stir briefly into the mixture.
2
Grease the fat pan of the oven (32x39 cm) and dust with flour. Put the dough into the fat pan and spread evenly. Spread plums on top. Mix egg yolk, sour cream, 50 g sugar and vanillin sugar.
3
Pour evenly over the fruit topping. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 35 minutes. Let them cool down. Results in about 20 pieces.