Plum slices with butter biscuits

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 20
  • 2 Organic lemons
  • 550 g Butter
  • 350 g + 4 tablespoons sugar
  • 4 Eggs (size M)
  • 400 g Flour
  • 3 TSP Baking Powder
  • 5 TABLESPOONS + 1 l milk
  • 2 packages Pudding powder "Vanilla Flavor"
  • 400 g Plum jam
  • 1 package (200 g) Wholemeal butter biscuits
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Wash lemons hot, grate dry and thinly grate the peel. Halve fruits and squeeze juice. Cream 250 g butter, lemon peel and 250 g sugar with the whisk of the hand mixer. Add the eggs bit by bit. Mix flour and baking powder and stir in alternately with 5 tbsp. milk and 10 tbsp. lemon juice. Put the dough into the greased, floured fat pan of the oven (36 x 41 cm) and smooth it down. Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-30 minutes

  2. 2

    Bring 900 ml milk and 100 g sugar to the boil. Stir the remaining milk and pudding powder until smooth. Remove the milk from the heat and stir in the pudding powder. Bring the milk back to the boil and simmer for about 1 minute while stirring. Set aside, sprinkle with 4 tbsp. sugar, cover with foil directly on the pudding and let it cool down

  3. 3

    Whip 300 g room-warm butter until creamy with the whisk of the hand mixer. Stir the cooled pudding vigorously and add to the butter by the spoonful while stirring

  4. 4

    Cut the cake in half crosswise and remove from the tray. Spread the cake halves one after the other with plum puree and butter cream and cover with biscuits. Chill the cake for about 1 hour. Dust with icing sugar and cut into pieces. Whipped cream tastes good with it

  5. 5

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
500 kcal
CARBS
57 g
FATS
28 g
PROTEINS
7 g