Plum rosette cake

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 200 ml Milk
  • 1 cube (42 g) Yeast
  • 500 g Flour
  • 100 g Sugar
  • 50 g Butter or margarine
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 1 egg (size M)
  • 750 g Plums
  • 150 g Walnut kernels
  • 1 glass (225 g) redcurrant jelly
  • 2 TABLESPOONS Sugar crystals
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Warm up the milk. Crumble yeast into it and mix with the milk. Put the flour in a bowl and make a depression in the middle. Sprinkle sugar on the flour rim. Pour yeast milk into the hollow and dust with some flour. Cover and leave to rise in a warm place for about 30 minutes.

  2. 2

    In the meantime melt the fat. Add fat, vanilla sugar, 1 pinch of salt and egg to the pre-dough. Work into a smooth dough with the dough hooks of the hand mixer. Cover the dough again and let it rise for about 30 minutes. In the meantime clean, wash, stone and dice the plums. Coarsely chop the walnuts. Knead the yeast dough again and roll out into a rectangle (30 x 42 cm) on a floured work surface. Spread the dough with currant jelly, leaving a 1 cm wide edge. Spread plums and walnuts evenly on top. Roll up from the long side and cut into 12 slices. Grease an ovenproof glass plate (28 x 23.5 cm) or mould and dust with flour.

  3. 3

    Coarsely chop the walnuts. Knead the yeast dough again and roll out into a rectangle (30 x 42 cm) on a floured work surface. Spread the dough with currant jelly, leaving a 1 cm wide edge. Spread plums and walnuts evenly on top. Roll up from the long side and cut into 12 slices. Grease an ovenproof glass plate (28 x 23.5 cm) or mould and dust with flour. Place the slices in the mould with the cut surface facing upwards and leave to stand in a warm place for another 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Remove from the oven and let it cool down on a cake rack. Sprinkle with sugar crystals. Whipped cream tastes good with it

  4. 4

    Place the slices in the mould with the cut surface facing upwards and leave to stand in a warm place for another 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Remove from the oven and let it cool down on a cake rack. Sprinkle with sugar crystals. Whipped cream tastes good with it

Nutrition Facts

KCAL
290 kcal
CARBS
45 g
FATS
10 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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