German plum-semolina cake

Based on 5 ratings
Vanessa

Vanessa

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!