Cakes & pastries

Classic plum cake

Name: Classic plum cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Makes 1 baking sheet
Ingredients: 500 g flour; 1 package Rapunzel dry yeast; 300 ml plant milk; 100 g margarine o. butter; 2 tsp Rapunzel Cristallino cane sugar; 1/2 tsp. Rapunzel sea salt; 1500 g plums; 200g margarine; 250 g flour; 300g Rapunzel Cristallino cane sugar; 2 pinchs tonka bean

Justina Wilhelm

65 Min.

Makes 1 baking sheet

Vegan

Info

Perptime 20 Min.
Resttime 50 Min.
Baketime 45 Min.

Ingredients

Portions

For the dough:

500 g flour
1 Dry yeast
300 ml plant milk
100 g margarine o. butter
2 Cristallino cane sugar HIH
1 Sea salt with iodine
1500 g plums

For the sprinkles:

200 g margarine
250 g flour
300 g Cristallino cane sugar HIH
2 Tonka bean, ground

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Put the flour and dry yeast in a bowl and mix it. Afterwards add lukewarm plant milk, maragrine, sugar and salt and knead by hand. Cover with a tea towel and let go for 1 hour.

Wash 1.5 kg of plums, cut in half and core. Spread the dough evenly on a greased tray (or with baking paper) and place the half plums on the dough.

Preheat the oven to 180 degrees Celsius.
For the sprinkles:
In a bowl, knead margarine, flour, sugar and clay powder and crumble evenly on the cake.

Bake the cake at 180 degrees for 45 minutes. Sprinkle some sugar on the warm cake.

USED RAPUNZEL PRODUCTS

Dry yeast

Cristallino cane sugar HIH

Tonka bean, ground