Plum milkmaid cake

Name: Plum milkmaid cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 14
Ingredients: 250 g Flour; 50 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1/3 Bottle of Bitter Almond Baking Oil; 5 Eggs (size M); 125 g Butter; 100 g Marzipan raw mass; 600 g Plums; 250 g g; 100 g clotted cream; 1 Packet of custard powder "Vanilla Flavor; 2 TABLESPOONS Breadcrumbs; 20 g flaked almonds; 1 TEASPOON Icing sugar; 7-10 Tbsp Cling film; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 14

250 g Flour
50 g Sugar
1 package Vanillin sugar
1 pinch Salt
1/3 Bottle of Bitter Almond Baking Oil
5 Eggs (size M)
125 g Butter
100 g Marzipan raw mass
600 g Plums
250 g g
100 g clotted cream
1 Packet of custard powder "Vanilla Flavor
2 TABLESPOONS Breadcrumbs
20 g flaked almonds
1 TEASPOON Icing sugar
7-10 Tbsp Cling film
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
For the short pastry, put flour, sugar, vanilla sugar, salt, bitter almond oil, 1 egg and butter in flakes in a bowl. Grate the marzipan and knead everything with the dough hooks of the hand mixer. Then knead it with your hands until it becomes a smooth short pastry. Wrap in cling film and put in a cool place for about 30 minutes. In the meantime, wash the plums, drain well and remove stones.
2
Put the milkmaid, sour cream, 4 eggs and pudding powder in a bowl and mix. Cut the short pastry in half and roll out half of it on a well greased springform pan (26 cm Ø). Put the edge of the springform pan around it and grease it as well. Form two long rolls from the remaining dough, place them on the springform pan and press a 4-5 cm high rim. Prick the base several times with a fork and sprinkle with breadcrumbs. Cover with plums and pour over the milkmaid's glaze. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let the finished cake cool in the mould on a cake rack. Roast the almonds in a pan without fat and let them cool down.
3
Cover with plums and pour over the milkmaid's glaze. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let the finished cake cool in the mould on a cake rack. Roast the almonds in a pan without fat and let them cool down. Remove the cake from the tin and arrange on a cake plate. Serve sprinkled with flaked almonds and icing sugar
4
On 16 pieces: