German plum-semolina cake

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!