The plum time has begun. Who wants a plum cake?
Ingredients for the pastry:
375 g flour
190 g butter
105 g sugar, white or brown
1 pinch of salt
1,5 – 2 kg plums
besides that, whipped cream if needed
Mix everything and knead well, first with the machine then by hand. Bake in a porcelain tin, add a little butter and slide it into the oven on the middle rail, preheat the oven up to 180°. When the butter starts to turn brown, remove the cake tin and get the butter smeared well, also on the sides. Spread the dough evenly thick and pull upwards to the edges, so that the piepan is completely covered with dough inside. Cut the dough with a fork about 20 times and bake in the now hot oven for about 12 minutes.
In the meantime, remove the stones from the plums and cut them crosswise (up to half). When the dough is pre-baked, remove the piepan and spread the plums evenly, start at the edge and continue to the mid. (If you want sprinkles over the cake, simply increase the ingredients by 1/3 each, remove 1/4 of the quantity from the piepan and scatter it at this point over the plums.) Then put the cake back in the oven for about 20-25 minutes. (If sprinkles are starting to get too dark, the temperature should be reduced to 165°.)
Add whipped cream and enjoy.
To make the plum cake wonderfully juicy, use the plum variety BLUE FROST[R] as a baking plum.