Plum-poppy cake

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 175 ml Milk
  • 150 g Sugar
  • 1 cube (42 g) fresh yeast
  • 500 g Flour
  • 7-10 Tbsp Salt
  • 125 g Butter
  • 500 g Schmand
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 1 package Vanillin sugar
  • 100 g ready-to-bake poppy seed filling
  • 3 Eggs (size M)
  • 500 g Plums
  • 7-10 Tbsp Grease

Directions

  1. 1

    Mix lukewarm milk, 10 g sugar and yeast. Put the flour, 40 g sugar, salt and room-warm butter in a bowl. Add the milk-yeast mixture and knead with the dough hooks of the hand mixer to a smooth yeast dough.

  2. 2

    Cover and leave to rise in a warm place for about 30 minutes. Roll out the yeast dough evenly on a greased baking tray, cover and leave to rise for a further 30 minutes. In the meantime, beat the sour cream, lemon peel, remaining sugar, vanillin sugar, poppy seed cake and eggs.

  3. 3

    Wash, halve and stone the plums. Pull the dough up a little at the edges. Pour in a sand casting and cover with plums. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 30 minutes.

  4. 4

    Let it cool down. Cut into 20 pieces and serve.

Nutrition Facts

KCAL
270 kcal
CARBS
32 g
FATS
13 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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