Easy plum cake - translation

 

You like german recipies?

Here you are!

 For crumble

•  100 g cold butter in cubes
  
• 20 g Vanilla sugar
• 20 g Marzipane
• 80 g flour, not! Selfraising please
• 1/2 teespoon cinnamon

Topping:

4-5 Plums, ripe, cut into 8 pices each

  The dough:

• 100g margarine
• 150 g sugar
• 1 heaped Tspoon Bakingsoda or cream of tatar
• 2 Eggs, gr M
• 200 g flour
• 80 g Creme fraiche

Plus: 

• 1 Tablespoon preserving sugar
• 1 Bakingring  (see picture) , 22cm  and underlined with baking paper
• 
  
  
  
  
• Your butterfly whisk

Method:

Preheat your oven on 180 degrees.

1. Weigh all ingrediens for crumble into the bowl, close it and blitz on 6 Sec/Speed 5. Put into a airtight container into your fridge.
2. Do not clean your Bowl but insert the whisk.
3. Put margarine in, close and soften it on 2 min/ 50°/speed 3.5. You don' t have to achieve 50 °, but need soft margarine 
4. Weigh sugar in and mix for 2 min/speed 3.5.
5. Scrap down sides and repeat
6. Turn on 1 min/speed 3.5 and put every 30 sec an egg in.
7. Open lid, weigh in your flour, raising agent and creme fraiche. 
8. Close and mix 5 sec/speed 3.5
9. Scrap down sides, repeat but with leftturn
10. Fill dough into your tin, make it even, put on the plums and on top of it the presetving sugar.  The plums won' t loose its juce this way😉
11. On top the crumbles kneat it as big pices as you like
12. Bake for 55 to 60 min.
13. When the thoothbriktester comes out clean.
14. Let it cool down a bit.

Tasty lukewarm or cold with whipped cream