Plum-marzipan sewing from the tin

Name: Plum-marzipan sewing from the tin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g Marzipan raw mass; 250 g Schmand; 4 Eggs (size M); 150 g Sugar; 1 package Sauce powder "Vanilla flavor; 750 g Plums; 300 g Flour; 7-10 Tbsp Salt; 1 package Baking Powder; 150 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 50 g flaked almonds; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 g Marzipan raw mass
250 g Schmand
4 Eggs (size M)
150 g Sugar
1 package Sauce powder "Vanilla flavor
750 g Plums
300 g Flour
7-10 Tbsp Salt
1 package Baking Powder
150 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Oil
50 g flaked almonds
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Grate marzipan. Puree sour cream, marzipan, 3 eggs, 75 g sugar and sauce powder. Wash, halve and stone the plums. For the dough mix flour, 75 g sugar, salt and baking powder. Add 1 egg, quark, milk and oil, knead to a smooth dough with the dough hooks of the hand mixer. Roll out the dough rectangularly (approx. 35 x 22 cm) on a floured work surface. Fold a piece of aluminium foil long enough to form a stable strip.
2
Place the aluminium strip in the middle of a fat pan and press it firmly. Line half a baking tray with the dough and cover it tightly with plum halves. Pour the marzipan icing on top and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Remove the cake from the oven and let it cool down on a cake rack. Roast the flaked almonds on a tray in the oven at residual heat. Cut the cake into pieces, sprinkle with almond flakes