Plum crumble sheet cake

Name: Plum crumble sheet cake
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 1 kg Plums; 350 g Flour; 200 g soft butter; 200 g Sugar; 100 g ground walnuts; 4 TABLESPOONS Rum; 5 Eggs (size M); 1 package Baking Powder; 10 g Cocoa powder; 250 g crushed almonds; 125 ml Sparkling mineral water; 150 g Icing sugar; 4 TABLESPOONS Cherry nectar; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

1 kg Plums
350 g Flour
200 g soft butter
200 g Sugar
100 g ground walnuts
4 TABLESPOONS Rum
5 Eggs (size M)
1 package Baking Powder
10 g Cocoa powder
250 g crushed almonds
125 ml Sparkling mineral water
150 g Icing sugar
4 TABLESPOONS Cherry nectar
7-10 Tbsp Grease

Directions

1
Clean, wash, halve and stone the plums. Mix 200 g flour, 100 g butter, 50 g sugar and ground walnuts into crumbles using the dough hooks of the hand mixer. Mix 150 g sugar and 100 g butter with the whisk of the hand mixer. Add rum. Stir in eggs one after the other. Mix 150 g flour, baking powder, cocoa and ground almonds. Alternately stir in mineral water.
2
Spread the dough on a greased baking tray. Spread the plums on top with the skin side down. Crumble the crumble over it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Leave to cool. Stir icing sugar and cherry nectar until smooth and decorate the cake with it