Plum Cake From Baking Tray

Cut the plums in half, remove the stones and dice the fruit. Mix with the brown sugar and vanilla sugar and let stand for 10 minutes.

Roll out the cake dough (basic short pastry recipe) on the lightly floured surface to a rectangle of approx. 40 x 45 cm. Spread out a large baking sheet with it and press the edge well smooth.

Beat the butter with the granulated sugar until the mixture is light and fluffy. Fold in egg yolks, lemon zest and juice.

Combine the almond kernels and flour and stir in by the tablespoonful. As a final step, fold in the diced plums along with their juice.

Whip the egg whites with the baking powder until stiff and fold into the plum mixture. Spread on the prepared cake batter and sprinkle with pine nuts.

Bake the plum cake in the oven heated to 180 °C on the lowest rack for about 40 minutes. Leave to cool.

Preparation Tip:

To keep a crumbly cake dough like for this plum cake, the flour must be as finely ground as possible, such as pigtail flour. This allows little gluten to form during processing, which is a prerequisite for a crumbly dough. Shortcrust pastry is versatile and, thanks to its neutral taste, can be used for both sweet and savory pastries.

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