October 2, 2013


250 g flour
1 tsp. baking powder
150 g sweet cream
175 g butter

150 g flour
75 g sugar
1/2 tsp. cinnamon
100 g butter

750 g plums
75 g sugar
1 stick of cinnamon
2 tbsp. corn flour

400 g whipped cream

icing sugar

1. Put in a bowl 250 g of the flour, the baking powder, the salt, the sweet cream and 175 g of the butter. Mix it all together quickly so it forms a pastry. Make a ball, wrap into a clean film and place into the fridge for 2h.

2. Mix all the left over ingredients to form bread crumb like pastry. Place into the fridge.

3. Wash the plums, take out the stones, cut into cubes and place to cook with sugar and cinnamon stick on a medium heat. Mix the corn flour in 3 table spoons of water. Add it to the plum jam and bring it to the boil. Remove from the heat and let it cool down, then remove the cinnamon.

4. Preheat the oven to 200 degrees C. Line 24 cm tin with baking paper. Divide the pastry into 4 parts, roll out each part in a circle. Place the pastry into a tin, prick with a fork, sprinkle with one forth of the crumbs. Press the crumbs with the palm to stick to the bottom pastry.

5. Bake for 13 min till golden. Remove from the tin. Bake the other 3 portions in the same way. Cool all of them completely before assembling the cake.

6. Whip the cream.

7. Assemble the cake: Place one layer of the pastry on a plate, top it with whipped cream then a layer of jam, top that with another layer of pastry, again the cream then the jam. Repeat that one more time. Place the top layer.

8. Keep the cake in the fridge for an hour. Dust the cake with powdered sugar before serving.



P. S. You cannot imagine how marvelously delicious is this cake.. I know it is time consuming but it is totally worth it.. nice shortbread pastry and the plum jam.. perfection!!!

Enjoy, k.


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