Rosette cake with plums

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3 2
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 18
  • 200 ml Milk
  • 1 cube (42 g) fresh yeast
  • 500 g flour, 80 g sugar
  • 80 g soft butter
  • 1 pinch salt, 1 egg (size M)
  • 7-10 Tbsp Grease
  • 200 g Marzipan raw mass
  • 150 g Plum jam
  • 100 g Schmand
  • 7-10 Tbsp Flour
  • 3 TABLESPOONS Apricot Jam
  • 3-4 Prunes,
  • 1 TABLESPOON chopped pistachios and
  • 2 TABLESPOONS decorate with granulated sugar

Directions

  1. 1

    Warm up the milk. Crumble the yeast and dissolve in it. Put flour in a bowl. Add sugar, butter in flakes and salt. First stir in the yeast milk and then the egg. Then knead everything into a smooth dough. Cover the dough and put it in the fridge overnight or leave it in a warm place for about 30 minutes.

  2. 2

    Grease a springform pan (26 cm Ø). Dice marzipan into small cubes. Mix with plum jam and sour cream. Roll out the dough on a little flour to a rectangle (approx. 30 x 42 cm). Spread the plum puree mixture over it, leaving a rim of approx. 3 cm wide all around. Roll up from the long side and cut into approx. 14 slices (each approx. 3 cm). Place the slices in the prepared mould, cover and leave to rise in a warm place for approx. 30 minutes

  3. 3

    Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 40 minutes. Let cool down a little. Remove from the mould. Heat up the jam and pass through a sieve. Coat the cake with it. Dice plums finely. Sprinkle the plums, pistachios and sugar crystals on the cake's edge

Nutrition Facts

KCAL
350 kcal
CARBS
52 g
FATS
12 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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