German plum-semolina cake

Based on 10 ratings

Vanessa Pass

Editorial Assistant at Kitchen Stories

“Similar to “Kirschmichel” from southern Germany, which is prepared with white bread, this sweet cake with plums and semolina is a Thuringian classic. Depending on the season, you can also prepare the warm dessert with jarred plums or other stone fruits.”

Difficulty

Easy 👌
30
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
300 g quark
1 kg plum
200 g soft wheat semolina
½ tsp ground cinnamon
5 tbsp sugar
300 ml milk
vanilla bean
eggs
2 tbsp lemon juice
1 tsp lemon zest
salt
unsalted butter
confectioner’s sugar (for dusting)
Metric
Imperial

Utensils

  • oven
  • 1 cutting board
  • 3 knives
  • 4 bowls
  • 1 cooking spoon
  • 1 whisk
  • rubber spatula
  • hand mixer with beaters
  • baking dish

Nutrition per serving

Cal
249
Protein
12 g
Fat
4 g
Carb
38 g
  • Step 1/3

    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.
    • 1 kg plum
    • ½ tsp ground cinnamon
    • 1 tbsp sugar
    • 300 g quark
    • 200 g soft wheat semolina
    • 300 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

    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.
    • vanilla bean
    • eggs
    • 4 tbsp sugar
    • 2 tbsp lemon juice
    • 1 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

    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!
    • 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!