German plum-semolina cake

German plum-semolina cake

Based on 13 ratings
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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
MetricImperial
75 g
quark
¼ kg
plum
50 g
soft wheat semolina
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)

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

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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