Delicious and pretty juicy cake with rich cream cheese filling.
recipe,photo-recipe,plums,cream curd,ground walnuts,Pastry
No. of servings
1 h. 30 min.
|all-purpose flour / plain flour||7||oz||200||grams|
|all-purpose flour / plain flour||-|
|semi skimmed milk 1,5%||¾||cup||200||milliliters|
|sour cream 30% fat||2.5||oz||70||grams|
Crumble the yeast into the warm milk and add sugar. Let starter rise.
Sift the flour into the bowl, add sugar, pinch of salt, eggs and sour cream.
Add the oil, milk and starter.
Knead dough and leave covered, in a cold place, to raise.
Roll out proof dough on a floured baking board.
Place the dough into the tray and draw to the edges. Put half of the plums (fresh or preserved, as well as frozen - it is not necessary to thaw them before using) and sprinkle with washed raisins according to the needs. Quantity of the plums depends on how much you have it, dough can be covered with plums completely also. Sprinkle the surface of the plums and raisins with cinnamon.
Blend cream cheese with sugar, milk and eggs.
Divide it evenly over the plums...
... and spread it.
ground walnuts 1.75 oz (50 g)
Sprinkle the surface of the cream cheese with walnuts.
Bake the cake in preheated oven at 355°F (180°C) until the edges are well baked.
Cut the cooled cake into the rectangles. Proof dough in cake is tender and so you can eat the cake also as a dessert - with the dessert fork.