Swabian plum cake

Ingredients

Directions

1. 1

   Wash the plums, halve them, remove from the stone and quarter them. Bring 4 tablespoons of water, 75 g sugar and the plums to the boil in a saucepan. Stir cornflour and 5 tablespoons of water until smooth, stir into the plums and bring to the boil again briefly and allow to cool.

2. 2

   Beat the fat, remaining sugar and vanillin sugar with the whisk of the hand mixer until foamy. Stir in the eggs bit by bit. Mix baking powder and flour, sieve onto the fat egg mass and stir in.

3. 3

   Pour half of the dough into a greased wreath mould (3 litres capacity, 26 cm Ø) sprinkled with semolina. Spread plum compote evenly on the dough, spread the rest of the dough on the compote and smooth it down.

4. 4

   Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 50-60 minutes. Remove the cake from the oven, let it cool down and turn onto a cake rack. Heat the apricot jam, pass through a sieve and coat the cake with it.

5. 5

   Dust the cake with icing sugar shortly before serving. Results in about 24 pieces.