Plum Cake

Plum Cake
30 min.
1 hr 45 min.
Ready in


for 1 piece Tart pan, 24 cm diameter
For the dough
300 grams Pastry flour
100 grams Sugar
200 grams Butter
1 Egg
100 grams Breadcrumbs
For the topping
500 grams ripe blue Plums
600 milliliters Milk
1 Vanilla bean (seeds)
150 grams Sugar
1 teaspoon Lemon peel
150 grams Semolina flour
2 Eggs
To assemble
Pastry flour (for the work surface)
3 tablespoons Blossom honey
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Preparation steps

Step 1/3

For the dough, place flour on the work surface and make a well in the center of the flour. Add the sugar and egg. Cut butter into small pieces, place in the well and chop ingredients thoroughly with a knife or dough scraper. Quickly knead the resulting crumbly dough until smooth. Wrap in plastic wrap and chill for 30 minutes.

Step 2/3

Preheat the oven to 180°C (approximately 350°F). Meanwhile, for the topping, rinse plums, remove pits and cut into slices. Bring the milk to a boil with the vanilla pod, sugar and lemon zest, sprinkle over the semolina slowly, stir, remove from heat and allow to swell. Separate the eggs and beat the yolks with the semolina mixture. Beat the egg whites with a pinch of salt until stiff and fold gradually into the cooled semolina mixture.

Step 3/3

Roll out the dough on a floured surface slightly larger than the shape, line the buttered tart pan with the dough, form an edge and crimp several times with a fork. Spread the semolina mixture over the dough and cover with the plum slices. Bake in preheated oven until golden brown, 25-30 minutes. Remove from oven, drizzle with honey and serve.