Summer plum crumble cake

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 420 g Flour
  • 3 deleted Tsp Baking Powder
  • 110 g + 2 tablespoons sugar
  • 1 pinch Salt
  • 3 TABLESPOONS Milk
  • 5 TABLESPOONS Oil
  • 2 Eggs (size M)
  • 125 g Low-fat curd
  • 3 TABLESPOONS Apricot Jam
  • 1 kg yellow prunes
  • 1 package Vanillin sugar
  • 150 g Butter
  • 50 g Amarettini
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour

Directions

  1. 1

    Mix 300 g flour, baking powder, 60 g sugar and salt. Add milk, oil, eggs and quark. Mix the ingredients with the dough hooks of the hand mixer to a smooth dough

  2. 2

    Roll out the dough on a floured work surface to the size of the fat pan, grease the fat pan of the oven (approx. 32 x 39 cm) and place the dough inside with the help of a dough roller. Spread the jam evenly on the dough. Wash plums, grate dry, cut in half, remove stones and cut plum halves in half again. Spread plums evenly on the dough

  3. 3

    Mix 120 g flour, 50 g sugar, vanillin sugar in a bowl. Add 100 g butter in small pieces and 1 tablespoon of water, knead into crumbles with your hands. Coarsely crumble the Amarettini and mix into the crumbles. Spread the crumbles on the plums, sprinkle with 50 g small flakes of butter and about 2 tablespoons of sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes

  4. 4

    Serve the cake hot or cold as desired. Whipped cream tastes good with it

Nutrition Facts

KCAL
240 kcal
CARBS
32 g
FATS
10 g
PROTEINS
4 g