Crumbled plum cake
The plum cake consists of shortcrust pastry with almonds, a layer of yogurt, fruity plums, and crumbles with slivers of almonds. All dipped in with a touch of vanilla and cinnamon. The perfect fall pastry I must say!
Zutaten
For the shortcrust pastry:
- 200 g Wheat flour type 550 or spelled flour type 630
- 30 g grounded Almonds
- 70 g Birch sugar/xylitol or sugar
- 1 pinch Cinnamon
- 120 g Vegetable margarine Alsan Bio
- 3 tbsp Oat drink
For the filling:
- 300 g Plain soy yoghurt
- 20 g Cornstarch
- ½ tsp grounded Vanilla
- 1 tbsp Birch sugar/xylitol or sugar
- 600 g Plums or fruit of your choice
- 1 tbsp Cornstarch
- 1 pinch Cinnamon
For the sprinkles:
- 2 tbsp Flour
- 1 tsp Birch sugar/xylitol or sugar
- 2 tbsp Margarine
- 40 g Flaked almonds
Anleitung
- Preheat the oven to 190°C top/bottom heat.
- For the shortcrust pastry, mix the wheat flour, almonds, and birch sugar in a mixing bowl.
- If you like the recipe sweet, you can use 100g of sugar.
- Add the cinnamon, the margarine in flakes and the oat drink and mix with a fork or a mixer to form an even dough.
- Line a 20x20cm baking tin with baking paper and place the shortcrust pastry in it. Flatten at the bottom of the mold.
- For the filling, mix the yogurt with cornstarch, vanilla, and sugar until it becomes smooth. Spread the mixture evenly on the shortcrust pastry to the edge.
- Stone and halve the plums, then toss in a tablespoon of cornstarch with a pinch of cinnamon until the plums are completely coated.
- Stick the plums one by one into the yogurt layer.
- Mix the flour, sugar, and margarine in a bowl with a fork into crumbles and spread over the cake with the flaked almonds.
- Bake for 45 minutes until it gets golden, then serve lukewarm with cream.