Plum-crust cake

Name: Plum-crust cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 kg Plums; 300 g Butter or margarine; 200 g Marzipan raw mass; 200 g Sugar; 4 Eggs (size M); 600 g Flour; 1 package Baking Powder; 200 ml Milk; 4 TABLESPOONS Sugar; 2 Eggs (size M); 500 g Schmand; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 kg Plums
300 g Butter or margarine
200 g Marzipan raw mass
200 g Sugar
4 Eggs (size M)
600 g Flour
1 package Baking Powder
200 ml Milk
4 TABLESPOONS Sugar
2 Eggs (size M)
500 g Schmand
baking paper

Directions

1
Wash, halve and stone the plums. Cut the plum halves from two sides to the middle. Whip the fat, marzipan and sugar with the whisk of the hand mixer until creamy.
2
Add the eggs one by one. Mix flour and baking powder. Stir flour mixture and milk into the dough. Spread on a fat pan (42 x 37 cm) lined with baking paper and smooth it down. Spread the plums on top and press a little into the dough.
3
Sprinkle with 2 tablespoons of sugar and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Beat the eggs and remaining sugar until creamy. Stir in sour cream and pour over the plums.
4
Bake for another 20-25 minutes. Results in about 24 pieces.