Plum-Datschi from the tin

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 20
  • 900 ml Milk
  • 300 g Sugar
  • 2 packages Vanillin sugar
  • 100 g Common wheat semolina
  • 1 TEASPOON grated peel of 1 untreated orange
  • 5 Eggs (size M)
  • 600 g Flour
  • 1 cube (42 g) Yeast
  • 100 g Butter or margarine
  • 1 kg Plums
  • 400 g Marzipan raw mass
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Bring 750 ml milk, 150 g sugar and 1 sachet vanillin sugar to the boil. Stir in semolina and orange peel, bring to the boil again. Leave to stand for 5 minutes at low heat, stirring continuously. Remove from the heat and let cool down briefly. Separate 2 eggs. Add the egg yolks to the semolina mixture. Let the semolina cool down.

  2. 2

    Put 500 g flour, 50 g sugar and 1 packet of vanillin sugar in a bowl. Mix 25 g sugar and yeast. Melt the fat, add 150 ml milk. Add lukewarm mixture and yeast to the flour. Knead with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for about 30 minutes. Wash the plums, grate them dry, halve and stone them. Coarsely grate marzipan, add 75 g sugar and mix with the whisk of the hand mixer. Stir in 3 eggs one after the other. Stir in 100 g flour by the spoonful. Pour into a piping bag with star-shaped spout. Knead the yeast dough again and roll out on a lightly floured work surface (approx. 33 x 40 cm). Grease baking tray (approx. 32 x 39 cm).

  3. 3

    Coarsely grate marzipan, add 75 g sugar and mix with the whisk of the hand mixer. Stir in 3 eggs one after the other. Stir in 100 g flour by the spoonful. Pour into a piping bag with star-shaped spout. Knead the yeast dough again and roll out on a lightly floured work surface (approx. 33 x 40 cm). Grease baking tray (approx. 32 x 39 cm). Place the yeast dough on the baking tray using the cake roll. Press up the edges. Beat the egg white until stiff and fold into the semolina. Put the semolina on the yeast dough and smooth it down. Spread the plums on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. After 10 minutes, sprinkle the macaroon mixture onto the cake in a grid pattern and finish baking

  4. 4

    Place the yeast dough on the baking tray using the cake roll. Press up the edges. Beat the egg white until stiff and fold into the semolina. Put the semolina on the yeast dough and smooth it down. Spread the plums on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. After 10 minutes, sprinkle the macaroon mixture onto the cake in a grid pattern and finish baking

  5. 5

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
370 kcal
CARBS
53 g
FATS
14 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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