German plum-semolina cake

German plum-semolina cake

Based on 12 ratings
Vanessa Pass

Vanessa Pass

Food Editor 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 👌

Preparation

30 min

Baking

40 min

Resting

0 min

Ingredients

2Servings
75 g
quark
¼ kg
plum
50 g
soft wheat semolina
tsp
ground cinnamon
tbsp
sugar
75 ml
milk
¼
vanilla bean
¾
eggs
½ tbsp
lemon juice
¼ tsp
lemon zest
salt
unsalted butter
confectioner’s sugar (for dusting)
MetricImperial

Utensils

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

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Nutrition per serving

Cal249
Fat4 g
Protein12 g
Carb38 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.
    • ¼ kg plum
    • 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

    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.
    • 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

    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!

  • Enjoy your meal!

    German plum-semolina cake

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