Plum tin cake on marzipan sponge

Name: Plum tin cake on marzipan sponge
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 1.5 kg Plums; 200 g Marzipan raw mass; 250 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp a few drops of bitter almond oil; 1 pinch Salt; 4 Eggs (size M); 250 Flour; 75 g Cornstarch; 3 TSP Baking Powder; 30 g flaked almonds; 7-10 Tbsp Fat and flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

1.5 kg Plums
200 g Marzipan raw mass
250 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
7-10 Tbsp a few drops of bitter almond oil
1 pinch Salt
4 Eggs (size M)
250 Flour
75 g Cornstarch
3 TSP Baking Powder
30 g flaked almonds
7-10 Tbsp Fat and flour

Directions

1
Wash, halve and stone the plums. Coarsely grate the marzipan. Cream soft fat, 200 g sugar, vanillin sugar, bitter almond oil and salt. Add marzipan and stir well. Stir in the eggs one after the other. Mix flour, starch and baking powder and stir in.
2
Pour the dough into a greased, floured fat pan of the oven (32 x 39 cm) and smooth it down. Spread plums on the dough and sprinkle with 50 g sugar and flaked almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes. Cover the last 15 minutes with aluminium foil if necessary. Let the cake cool down in the baking tray. Whipped cream tastes good with it