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German plum-semolina cake
Ingredients
Utensils
oven, 1 cutting board, 3 knives, 4 bowls, 1 cooking spoon, 1 whisk, rubber spatula, hand mixer with beaters, baking dish
How-To Videos
How to beat egg whites
How to scrape a vanilla bean
3 easy ways to juice a lemon
Nutrition per serving
Step 1/ 3
- ¼ kg plum
- ⅛ tsp ground cinnamon
- ¼ tbsp sugar
- 75 g quark
- 50 g soft wheat semolina
- 75 ml milk
- oven
- 1 cutting board
- 1 knife
- 2 bowls
- 1 cooking spoon
- 1 whisk
Preheat the oven to 175°C/350°F. Wash the plums, halve and remove pits, and toss in a bowl with cinnamon and sugar. Mix quark, semolina, and milk in a bowl.
Step 2/ 3
- ¼ vanilla bean
- ¾ eggs
- 1 tbsp sugar
- ½ tbsp lemon juice
- ¼ tsp lemon zest
- salt
- knife
- 2 bowls
- rubber spatula
- hand mixer with beaters
Split and scrape vanilla bean. Separate egg yolks and whites into two bowls. Beat egg yolks with vanilla seeds and remaining sugar with a hand mixer until frothy, approx. 2 min. Add the quark-semolina mixture and with a rubber spatula stir to combine. Beat the egg whites with lemon juice, zest, and a pinch of salt until stiff and mix in also.
Step 3/ 3
- unsalted butter
- confectioner’s sugar (for dusting)
- baking dish
- knife
Grease a baking dish with some butter and pour two-thirds of the mixture into the dish. Add the plums, placing them close to each other in rows. Pour remaining semolina batter over the top. Bake at 175°C/350°F. for approx. 40 min., or until the top is golden brown. Allow to cool for 10 min., then dust with confectioner’s sugar and slice into squares. Enjoy!
Enjoy your meal!
Tags
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