Ingredients
- For the dough base
- 200 g flour
- 100 g butter
- 90 g sugar
- 1 pkt vanilla sugar
- 1 tsp baking powder
- 1 egg
- For the crumble
- 100 g sugar
- 100 g butter
- 175 g flour
- For the filling
- 250 g low-fat quark
- 250 g sour cream
- 1 pkt poppy seed filling (250 g)
- 1 pkt vanilla sugar
- 35 g corn starch
- 75 g sugar
- 2 eggs
- 600 g plums
- 50 g sugar
Instructions
- For the dough base, mix all the ingredients well (preferably with a mixer, as the butter melts when kneaded with your hands). Place the dough in the fridge for at least 30 minutes.
- Process the sugar, butter and flour into crumbles and save them in the fridge for later.
- Mix all the ingredients for the filling with a whisk until smooth and refrigerate.
- Remove the pits from the plums and cut them into quarters. Mix them with the sugar in a large bowl.
- Preheat the oven to 200°C top/bottom heat.
- Grease a spring form with butter and dust with flour. Take the pastry out of the fridge and lay it out in the tin. Form a crust of 6 – 7 cm.
- Now distribute the plum quarters on the pastry base and pour the poppy seed mixture over them.
- Bake the cake for 25 minutes in the preheated oven. Spread the crumble on top and bake for another 20 – 25 minutes until the crumble is golden brown.
Recipe & Picture: Liz Sinner
