Ingredients for 1 large baking tray
For the dough:
250 g soft butter
200 g sugar
Zest of 1 untreated lemon
4 large eggs
250 g wheat flour
75 g cornstarch
1 heaped teaspoon of baking powder
For the topping:
2 kg plums
For the sour cream topping:
3 egg yolks
200 g sour cream
50 g sugar
1 packet of vanilla sugar:
some butter or margarine for the pan
some flour for dusting
(Optional: Icing sugar for dusting)
preparation
Preparing plums
Wash the plums thoroughly and drain well. Then halve them and remove the stones. Set the prepared plums aside briefly.
Prepare the batter
Place the softened butter and 200g of sugar in a large bowl and cream together for several minutes. Add the finely grated lemon zest.
Stir in the eggs one at a time. Briefly incorporate each egg before adding the next.
Fold in the flour mixture.
Mix together the flour, cornstarch, and baking powder. Then add the dry ingredients to the butter-egg mixture in portions, stirring only until a smooth batter is formed.
Spread the dough on the baking sheet.
Thoroughly grease a large baking sheet or a suitably large baking pan and dust it with a little flour. Pour in the dough and smooth it out evenly.
Place plums on top
Arrange the prepared plums closely together on the dough. The cut side can face upwards. The large quantity of fruit makes the cake particularly moist and aromatic.
Mix the sour cream topping
In a bowl, whisk together the egg yolks, sour cream, the remaining 50g of sugar, and vanilla sugar until smooth. The glaze should be nice and creamy and free of lumps.
bake a cake
Spread the sour cream mixture evenly over the plums. Place the cake in a preheated oven at 200°C (390°F) using conventional oven settings (top and bottom heat) and bake for about 35 minutes. For a fan-assisted oven, 175°C (350°F) is sufficient.
The cake is ready when the surface has turned a beautiful golden brown and the dough is cooked through.
Let it cool down
Remove the finished plum cake from the oven and let it cool completely. Only then cut it into pieces so that the sour cream topping sets nicely.
Serve
If desired, dust with a little powdered sugar just before serving. The cake tastes especially delicious with a dollop of whipped cream.
🍑 Tips & Variations
Especially aromatic: Add a little cinnamon to the sour cream topping – it goes wonderfully with plums.
For an even crispier finish: Sprinkle some chopped almonds or almond flakes over the plums before baking.
With crumble topping: Additionally, distribute classic butter crumble over the plums.
Plums or damsons: Both are excellent for this recipe.
For a nice consistency: Let the cake cool completely before cutting it.
To serve: Enjoy lukewarm or well chilled – both taste excellent.
Pflaumen-Schmandkuchen – saftig, fruchtig & herrlich cremig
