This is a recipe from the Upper Hessian common bakehouses in Hesse. It was usually pushed into the wood-fired oven by the housewives after the bread had been baked. Baking at lower temperatures may bake the cake a little slower, but it will be crispy on the outside and stay juicy on the inside. This plum cake also tastes just as good from an electric oven. Its creamy topping makes it particularly tasty.
For the dough:
250 grams of white flour
62 grams of raw cane sugar
50 grams of butter
1 egg
½ cube of yeast
Some milk
For the filling:
About 750 grams of pitted plums
2 egg yolks
50 grams of raw cane sugar
1 tablespoons vanilla sugar
½ tablespoons corn starch
125 grams of quark
65 grams of liquid butter
2 egg whites
a 26cm spring-clip tin, greased
1. Prepare a yeast dough and leave it covered in a warm place for at least 30-40 minutes.
2. Preheat the oven to 200°C and pit the plums.
3. Roll out the yeast dough, place it in a greased round baking tin and shape an edge of approximately 3 cm in height. Cover the dough in a decorative manner with the pitted plums.
4. For the filling, beat the egg yolks, sugar and vanilla sugar until frothy. Then fold in the corn starch, quark and melted butter.
5. Beat the two egg whites until stiff and fold them into the sauce.
6. Spread the mixture over the plums.
7. Bake at 200°C top and bottom heat on the middle rail for about 45 minutes.
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