Pflaumenkuchen

Dr. Oetker’s Pflaumenkuchen uses a quark-and-oil dough topped with halved plums and butter crumbs. This presentation follows the thirty-six-by-twenty-five-centimetre baking-tray route.

The tray is greased with the selected butter. The whole plums are washed, halved and stoned. For the dough, wheat flour and the branded Backin are mixed in a bowl, then the remaining dough ingredients join them. A mixer with dough hooks works them briefly at low and then high speed into a smooth dough.

The dough is shaped into a roll on a flour-dusted work surface and rolled out on the prepared tray. The plum halves are arranged over it in an overlapping roof-tile pattern.

For the crumbs, their separate wheat flour, sugar, branded Bourbon vanilla sugar and supplied soft butter go into a bowl. A mixer with beaters works them into crumbs of the desired size. The crumbs are spread over the fruit, and the tray bakes on the middle rack for about fifty minutes at 180°C with upper and lower heat.

The same tray is placed on a cake rack and the plum cake is left to cool. It is then ready to serve with its baked fruit and crumb topping.