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all recipes
Cakes, Cookies, Delicacies
Classic plum cake
Details
20 min
50 min
45 min
vegan
print
Justina
(Wilhelm Studio)
Ingredients
For the dough:
500 g flour
1 package
Rapunzel dry yeast
300 ml plant milk
100 g margarine o. butter
2 tsp
Rapunzel Cristallino cane sugar
1/2 tsp.
Rapunzel sea salt
1500 g plums
For the sprinkles:
200g margarine
250 g flour
300g
Rapunzel Cristallino cane sugar
2 pinchs tonka bean
Details
20 min
50 min
45 min
vegan
print
Justina
(Wilhelm Studio)
Classic plum cake
Method
Put the flour and dry yeast in a bowl and mix it. Afterwards add lukewarm plant milk, maragrine, sugar and salt and knead by hand. Cover with a tea towel and let go for 1 hour.
Wash 1.5 kg of plums, cut in half and core. Spread the dough evenly on a greased tray (or with baking paper) and place the half plums on the dough.
Preheat the oven to 180 degrees Celsius.
For the sprinkles:
In a bowl, knead margarine, flour, sugar and clay powder and crumble evenly on the cake.
Bake the cake at 180 degrees for 45 minutes. Sprinkle some sugar on the warm cake.
Classic plum cake
Ingredients
For the dough:
500 g flour
1 package
Rapunzel dry yeast
300 ml plant milk
100 g margarine o. butter
2 tsp
Rapunzel Cristallino cane sugar
1/2 tsp.
Rapunzel sea salt
1500 g plums
For the sprinkles:
200g margarine
250 g flour
300g
Rapunzel Cristallino cane sugar
2 pinchs tonka bean
Details
20 min
50 min
45 min
vegan
print
Justina
(Wilhelm Studio)
Classic plum cake
Rapunzel Products
Dry yeast
Cristallino cane sugar HAND IN HAND
Tonka bean, ground
Sea salt with iodine
HAND IN HAND
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