Plum rosette cake

Name: Plum rosette cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 750 g Plums; 75 g Raspberry Jelly; 7-10 Tbsp Cinnamon; 150 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 75 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 300 g Flour; 1 package Baking Powder; 4 TABLESPOONS chopped almonds; 1 Egg yolk (size M); 1 TEASPOON Whipped cream; 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

750 g Plums
75 g Raspberry Jelly
7-10 Tbsp Cinnamon
150 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Oil
75 g Sugar
1 package Vanillin sugar
1 pinch Salt
300 g Flour
1 package Baking Powder
4 TABLESPOONS chopped almonds
1 Egg yolk (size M)
1 TEASPOON Whipped cream
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Wash, halve, stone and cut the plums into pieces. Briefly warm up the raspberry jelly, cinnamon and plums and leave to cool. In the meantime, mix quark, milk, oil, sugar, vanillin sugar and salt.
2
Mix flour and baking powder. Add and knead everything into a smooth dough with the dough hooks of the hand mixer. Roll out on a floured work surface to a plate (approx. 40 x 40 cm). Spread plums and 2 tablespoons of almonds evenly on the dough.
3
Leave a margin of 4 cm free on one side and brush with water. Roll up the dough from the opposite side. Cut dough roll into approx. 9 pieces. Line a springform pan (26 cm Ø) with baking paper.
4
Place the pieces into the mould from the outside to the inside close together with the cut surface facing upwards. Bake the cake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 45-50 minutes.
5
Mix the egg yolk and cream. Spread the cake 15 minutes before the end of the baking time and sprinkle with the remaining almonds. Remove the cake from the oven. Let it cool down and dust the edge with icing sugar before serving.
6
Whipped cream is delicious with it.