Plum yoghurt cake
easy
120 mins
120 mins
Ingredients
- 60 g Icing sugar
- 125 g Butter or margarine
- 200 g Flour
- 1 Egg Yolk
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- baking paper
- 7-10 Tbsp Dried peas for
- 7-10 Tbsp Dummy jaws
- 1 kg Prunes
- 18 sheets white gelatine
- 2 (each 500 g) Mugs
- 7-10 Tbsp Skimmed milk yoghurt
- 5 TABLESPOONS Lemon juice
- 7-10 Tbsp grated rind of 1 untreated lemon
- 150 g Sugar
- 1 TEASPOON Cinnamon
- 7-10 Tbsp pulp of 1 vanilla pod
- 2 (200 g each) Mugs
- 7-10 Tbsp Whipped cream
- 7-10 Tbsp Cinnamon and hail sugar for
- 7-10 Tbsp Sprinkle
Directions
- 1
For the base, mix icing sugar, fat, flour and egg yolk with a hand mixer. Work quickly with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes.
- 2
In the meantime, wash the plums, cut them in half, remove the seeds and cut them into slices. Roll out the short pastry on a lightly floured work surface until round (approx. 5mm thick). Line a greased springform pan (26 cm Ø) with it.
- 3
Pull the edge up 3 cm. Put any leftover dough aside. Prick the base several times with a fork. Line with baking paper and fill with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes.
- 4
Then take out the baking paper and peas and let them cool down. Form dough remains into leaves and bake for about 8 minutes. For the filling, soak gelatine in plenty of cold water. Mix yoghurt, lemon juice and zest, sugar, cinnamon and vanilla pulp.
- 5
Squeeze gelatine vigorously, dissolve lukewarm and stir into the yoghurt. Cool until the mixture begins to set. Whip the cream until stiff. Fold 3/4 of the plums and the cream into the yoghurt.
- 6
Cover the short pastry firmly with a springform pan rim. Pour in yoghurt cream. Press in the remaining plum wedges. Put it in a cold place. Sprinkle with cinnamon and sugar crystals before serving. Decorate with short pastry leaves.
- 7
Results in about 12 pieces.
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