Plum jam cake
Plum jam cake from the tray is so juicy and delicious. The classic is guaranteed to be a hit with everyone. Our trick: oil and lemonade make the dough particularly fluffy.
INGREDIENTS (For a baking tray 48 x 45 cm)
FOR THE DOUGH
5 eggs (size M)
220 g sugar
1 pinch of salt
150 ml orange or lemonade (alternatively: mineral water)
120 ml neutral cooking oil (e.g. sunflower oil)
250 g wheat flour (type 405)
2 tsp baking powder
FOR THE CREAM
500 g plum jam
500 g cream
4 packs of cream stiffener
600 g sour cream
2 packs of vanilla sugar
1 – 2 tsp cinnamon for dusting
ALSO
Some fat for the tray
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a baking tray (48 x 45 cm) or cover with baking paper. For the dough, beat the eggs, sugar and salt on the highest setting with the whisk of a hand mixer for 3 minutes until frothy. Stir in the lemonade and oil.
2nd step
Finally, mix the flour with the baking powder and stir into the dough. Spread the dough evenly on the prepared baking tray. Bake the cake in the preheated oven for approx. 20 minutes. Allow to cool completely.
3rd step
Spread the plum jam on the cooled base and chill for 30 minutes.
4th step
For the cream, beat the cream until stiff, adding the cream stiffener. Stir the sour cream and vanilla sugar in a mixing bowl until smooth. Fold in the stiffly whipped cream. Add the cream in portions to the plum jam layer and carefully spread it using a cake lifter. Chill the cake for at least 1 hour.
Step 5
Before serving, sprinkle the plum jam cake with sour cream with a little ground cinnamon. The cake makes about 20 pieces and will keep in the fridge for at least 2 days.
