Plum crumble cake

Name: Plum crumble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 400 g soft butter or margarine; 350 g Sugar; 450 g Flour; 7-10 Tbsp finely grated peel of 1 untreated orange; 1.5 kg Plums; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 125 g Cornstarch; 1 package Baking Powder; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

400 g soft butter or margarine
350 g Sugar
450 g Flour
7-10 Tbsp finely grated peel of 1 untreated orange
1.5 kg Plums
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
125 g Cornstarch
1 package Baking Powder
7-10 Tbsp Grease

Directions

1
For the crumbles, melt 150 g of fat, cool lukewarm. Mix 100 g sugar and 250 g flour. Add the fat and work into crumbles with the dough hooks of the hand mixer. Knead in the orange peel.
2
Chill the crumbles. In the meantime wash, halve and stone the plums. For the sponge mixture, whisk 250 g fat, 250 g sugar, salt and vanillin sugar until creamy.
3
Stir in the eggs one by one. Mix 200 g flour, starch and 1 packet of baking powder and stir in portions. Spread the dough evenly on a greased fat pan of the oven (32 x 39 cm).
4
Place the halved plums close together. Sprinkle with crumbles. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. (Cover the cake with aluminium foil or 1 baking tray if it gets too dark!) Remove from the oven, place on a cake rack and let it cool down.
5
Whipped cream tastes good with it.