Closed plum cake. plum cake

Juicy plum filling turns any pastry into a masterpiece. For tarts or pies with plums, there was even a place on the menu of Michelin-starred restaurants. Moreover, home cooking is not complete without them.

No matter how dense and strong the fruit may seem, in the heat of the oven they give off juice, and the cake always runs the risk of dampness and not being baked.

In that classic recipe the old secret of roasting juicy fruits and berries is applied.

For sand dough:

• 250 g flour;
• egg;
• 50 g of sugar;
• 130 g butter.

The dough should be plastic, but not sticky. It will be easy to work with him.

1. Sift flour into a bowl.
2. Soft butter, egg and sugar are added to it. For kneading, you can use a food processor or mixer.
3. A detachable form is covered with baking paper.
4. Roll out the dough into a round cake and gently transfer it to the mold. Along the edges, you need to fashion the sides about 2 - 2.5 cm high.

For the amount of test you will need:

• 500 - 700 g plums:
• 30 g of starch;
• 100 g sugar.

Plums can be cut into halves or slightly smaller, but not very thin slices.

1. Sprinkle a layer of dough with starch, which will absorb some of the juice.
2. Lay fruits in the form of a large chrysanthemum.
3. Bake for 35 - 40 minutes at 190ºС.
4. Cool the finished cake completely.
5. Attention focus! Sprinkle the cooled filling with sugar. It will melt on moist fruit slices, but will not produce much juice.

Above sand cake with plums, you can decorate with almond petals.

From puff pastry

To make the pastry not very sweet, you can make a puff pastry pie.

The hostess is always at the service of frozen semi-finished products from the supermarket, but if you have time and enthusiasm, making such a dough yourself is also easy.

The ingredients are simple:

• 500 g flour;
• 250 ml of cold water;
• egg;
• a spoonful of vegetable or olive oil;
• a spoonful of vinegar;
• 5 g sugar;
• 5 g salt.

You will need another egg to brush the top of the pie.

For filling:

• 500 g plums;
• 40 g of starch;
• 100 g sugar.

Roll out the dough in layers with butter, it will take a whole pack.

1. The ingredients are mixed. The dough is tender and soft.
2. It is divided into four parts and each is rolled out separately.
3. Sheets of dough are generously oiled and wound on a rolling pin with a greased layer inside. You need to make a tight tight bundle.
4. The "chrysalis" is cut lengthwise with a sharp knife and folded again.
5. The dough is cooled in the refrigerator for 20-30 minutes. If you cool it very much, it will be difficult to roll out the layers.
6. On a greased or parchment-lined baking sheet, spread the prepared layer of puff pastry.
7. Slices of plums rolled in starch are sent to it.
8. The pie is covered with a second sheet of dough. The edges are pinched and small holes are made on top to let the steam out. The upper layer of dough can be beautifully perforated in advance: cut neat holes in it in the form of flowers or stars with a mold.
9. The top of the pie is smeared with yolk and lightly crushed with sugar.
10. A puff pastry pie is baked at 200ºС for no more than half an hour. For the first 10 minutes, the oven must not be opened, as the dough will not rise with strong temperature changes.

Yeast baking

Basis from yeast dough matches perfectly with rich taste sweet and sour "Hungarian".

For the pie:

• 300 g flour;
• two yolks;
• 50 g butter;
• 130 ml of milk;
• 50 g of sugar;
• 20 g fresh yeast;
• a teaspoon of salt and vanilla sugar;
• 1 kg plums;
• 100 g ground vanilla crackers or dry biscuit.

So that the bottom of the pie is baked and not damp from the juice, fruit filling spread on the "pillow". Breadcrumbs, which are most often recommended for use for this purpose, will not decorate the taste of the pie. It is better to use dry crumbs from muffin, biscuit or cookies like "Ladyfingers".

1. For dough, equal parts of yeast, sugar and flour are dissolved in warm milk and left under a towel. After an hour and a half, the liquid mixture will foam, and it can be used.
2. Sift flour, sugar, salt and vanilla into a bowl. Pour yolks and brew into them.
3. The dough is kneaded by adding softened butter. So it does not interfere with the work of the yeast.
4. Ball ready dough cover with a napkin and leave warm to "approach". This will take forty minutes.
5. Meanwhile, the filling is being prepared. Fruits are washed and wiped so that excess liquid does not get into the cake. It is better to cut the plum in half.
6. Dough for yeast pie rolled out to a thickness of no more than a centimeter.
7. In a greased form, it is placed so that its edges form sides.
8. A “cushion” of crumbs or crackers is poured into the bottom of the pie in an even layer.
9. The plum is laid out in circles to make a neat pattern, and the bottom is completely closed.
10. Fruit slices can be sprinkled with cinnamon or vanilla on top.
11. Bake for 30 - 40 minutes at 180ºС.

Curd pie with plums

Exceptionally gentle creamy taste at the cottage cheese plum cake.

For sweet curd dough you will need:

• 160 g flour;
• 200 g of sugar;
• 3 eggs;
• 150 g of cottage cheese;
• 5 g baking powder.

Fresh plums are used according to the circumstances: how much will fit in the form.

1. Beat eggs with sugar. Grind the cottage cheese in a separate bowl, breaking all the lumps, and transfer it to the eggs.
2. Sift flour and baking powder into egg mixture. The dough will be liquid, like for pancakes.
3. Pour it into a greased form, put the fruit halves on top at a small distance from each other. The cake will rise and the plums will sink.
4. Bake at 170ºС for 30-40 minutes until a nice golden brown.
5. Sprinkle cooled cake powdered sugar.

Option for those who fast

amazing tasty pie with crispy nutty crust. The recipe does not contain any products of animal origin. Such a dessert will decorate the menu not only of the Orthodox who support Lent, but also adherents of Buddhism, Hinduism, as well as vegetarians and strict vegans.

For the base:

• 50 g hazelnuts;
• 200 g flour;
• 100 g solid coconut oil, can be replaced with margarine;
• 50 g of sugar;
• 70 g of water;
• 20 g nut liqueur.

For filling:

• 600 g plums;
• 10 g of sugar;
• 10 g cinnamon.

In winter Lent, you will have to use canned or frozen fruits, which will release a lot of juice. You can use it instead of the water indicated in the recipe. The taste of the cake will only benefit from this.

1. Roast the nuts and finely chop them.
2. Chop the frozen butter with a knife, gradually add flour, sugar and nuts to it, rubbing everything into crumbs.
3. Pour in juice and liqueur. A small amount of liquid will allow the crumbs to be molded into a common dense mass.
4. Keep a lump of dough in the refrigerator for about half an hour.
5. After this time, cover the form with parchment and put the rolled dough on its bottom. Form the sides.
6. Put the chopped plums, sprinkle the cake with cinnamon and sugar. Bake for about 40 minutes at 180ºС.

Quick and easy recipe

Express pie is prepared according to a simple principle: mix everything - and into the oven!

Products:

• 150 g butter;
• 100 g of sugar;
• 3 eggs;
• 100 g almonds;
• 160 g flour;
• 5 g baking powder;
• 400 g fresh plums;
• 10 g starch.

Using a blender, you can quickly and easily prepare the ingredients. Products for the pie are loaded into the apparatus in turn and immediately knead until smooth.

1. Chop nuts. Softened butter, sugar, eggs are added to them.
2. Flour is combined with baking powder and sifted into a common mixture. Hurry, hurry, but the cake must be soft, so the technology must be observed.
3. Plums are cut into small pieces and roll them in starch so that the dough does not stain with juice.
4. Pieces of fruit are mixed with the dough with a spoon and the whole mass is laid out in a greased form.
5. Bake the cake at 180ºС for 30-40 minutes.

with apples

The traditional seasonal duet is apples and plums. In order for the taste of the filling to be harmonious, plums are needed sweet, and apples are sour.

Per kilogram of fruit:

• 150 g butter;
• 100 g of sugar;
• 200 g flour;
• two eggs;
• 5 g baking powder;
• 30 g farm cream or sour cream.

The dough will turn out, as for pancakes - thick and viscous.

1. Melt butter, but do not heat.
2. Beat eggs with sugar.
3. Mix everything, pour in cream or sour cream.
4. Sift the flour directly into the dough, immediately add the baking powder.
5. Cover the form with parchment.
6. Lay out the dough and smooth it out.
7. Cut the fruit into slices and arrange on top, gently pressing.
8. Bake for 30 - 35 minutes at 190ºС.

Strasbourg Plum Pie

For the famous Alsatian pie prepared separately shortbread dough for the base and liquid curd filling.

In the dough prepare:

• 200 g flour;
• 150 g butter;
• 50 g of sugar;
• egg;
• 5 g baking powder;
• cinnamon
• a pinch of salt

In the cream you need to take:

• two eggs;
• 100 g of starch;
• 250 ml of fat sour cream or cream;
• 200 g of cottage cheese;
• 150 g sugar.

You will need at least 500 g of fresh plums.

It is worth choosing a sweet variety with a thin skin.

1. Fruits are cut in half and dried on a napkin.
2. For the test, it is not necessary to beat the eggs and grind the butter. You can mix all the ingredients at once in a mixer.
3. Sift the flour separately and gradually add to the dough. Shortbread is kneaded quickly and vigorously, otherwise it will “tighten” and the cake will turn out to be tough.
4. The finished dough is cooled for about half an hour.

At this time you can do curd cream.

It is important for him to properly prepare the ingredients:

1. Proteins are whipped into a strong foam. If you have to do it by hand, you can add salt on the tip of a knife.
2. The yolks are rubbed with sugar to a white paste.
3. All the lumps are broken in the cottage cheese and mixed with sour cream and starch until smooth.
4. In a deep form, the dough is kneaded at the bottom so that high sides are formed, since the cream will greatly increase in volume and may overflow.
5. When the base of the pie is formed, combine all parts of the cream: cottage cheese, yolks and proteins.
6. Lay the fruit cut side down on the dough.
7. The pie is poured with cottage cheese cream and the Strasbourg pie is baked at 180ºС for about 35-40 minutes.

• 80 g of sugar;
• 800 g of solid plums.

First, the baking dish is heated on the stove and caramel is prepared in it.

1. Sugar is melted over low heat until the aroma of caramel appears. Everything will happen in a couple of minutes. You can not burn the caramel, otherwise the crust of the pie will turn out bitter.
2. Lay plum halves cut side down.
3. The container with caramel and plums is removed from the stove and cooled.
4. The butter is rubbed with sugar so that no hard grains remain.
5. Add eggs, cream and nuts, gradually introduce flour mixed with baking powder.
6. The dough is semi-liquid. It will have to be spread with a spoon, evenly distributing over the plums.
7. Bake the cake for 40 minutes at 180ºС. Turn over cooled.

Cooking in a multicooker

Pie-upside-down is easy to cook in a slow cooker. There will be no problems with caramel either.

For test:

• 200 g flour;
• 150 g of sugar;
• a sachet of vanillin;
• 3 eggs;
• 80 g cream;
• 150 g butter;
• 10 g baking powder;
• salt.

Drains need so much to completely cover the bottom.

1. 50 g of sugar and a piece of butter are placed in a bowl.
2. Turn on the "Frying" mode for a couple of minutes, until the sugar is completely dissolved.
3. Fruit halves are laid out in caramel cut down.
4. The dough is kneaded in a mixer: eggs, salt, sugar, cream, butter are combined.
5. Gradually add flour with baking powder. The mass is viscous, very soft and plastic.
6. The plum is covered with dough and the cake is baked for an hour.

Recipe from Yulia Vysotskaya

Plum Overture:

• wash fruits, dry;
• cut into halves;
• put on the bottom of the form cut down.

Suite:

• 110 g of oil;
• 100 g of sugar;
• 2 eggs;
• 90 g flour;
• 7 g baking powder;
• vanilla extract.

There is way too much butter for the dough to be considered biscuit. You can’t call it sandy either, because it is too viscous and sticky.

1. Grind sugar and butter. Without bigotry, just to dissolve the sugar.
2. Beat in the eggs one at a time.
3. Add flour and baking powder.
4. Pour in a few drops of vanilla extract.
5. Knead the dough and spread over the plums.

The final chord is nut powder:

• 60 g roasted hazelnuts;
• 90 g flour;
• 50 g sugar.

The powder will bake in the form of a soft sweet crust, and the nuts will give it a delicious aroma and splendor. Without this addition, the cake will lose some of its charm, so do not neglect it.

1. Grind all ingredients and mix in a blender.
2. Pour onto the dough.
3. Bake for 45 - 50 minutes at 180ºС.

Break eggs into a bowl and add sugar.

They should be beaten with a whisk or mixer until smooth, as in the photo. It is important to stir until the sugar is completely dissolved and the grains are no longer felt. Then you need to add sour milk.

Lightly mixing the dough, gradually introduce the sifted flour. The recipe indicates its approximate amount. You may need half a cup less flour or a little more. It all depends on its moisture content and properties. Together with the last portion of flour, soda should be added.

The dough must be thoroughly mixed so that no lumps remain. You should get a creamy mass.

Line a 25cm round tin with parchment paper and brush with a little butter. Wash the plums, cut in half and remove the pits.

Lay the prepared fruit slices down on the bottom of the mold.

Top everything with dough.

In an oven preheated to 180 degrees, the pie is sour milk Bake with plums for 35-40 minutes. Readiness can be checked with a wooden stick.

The hot cake should be turned over onto a wire rack and carefully remove the parchment from it.

Now it's time for plums, let's use this and cook a delicious, bright, fragrant pie! On cool autumn days, such a pie with plums will warm you and cheer you up.

The recipe is very simple and quick, the only thing to consider is that the plums for the pie should not be too juicy, with an easily separated bone and not sour.

Compound:

form – Ø 26 cm

Dough:

• 200 g flour
• 100 g butter
• 50 g sugar
• 50 ml sour cream
• 1 teaspoon baking powder
• a pinch of salt

Filling:

• about 600 g plums

Topping:

• 2-3 tbsp. spoons of sugar
• 1 st. a spoonful of flour
• 1/2 teaspoon cinnamon (you can add vanilla sugar, nutmeg, ginger)
• 10 g butter

As well as:

• 1 st. a spoonful of starch

Plum pie - recipe with photo step by step:

1. Wash the plums for the pie and set aside for now.

   plums

2. Mix flour with sugar, salt and baking powder (which, by the way, you can make yourself in the proportion: 12 parts flour, 5 parts soda and 3 parts citric acid). Add cold butter, chopped into pieces.

   Combine oil with dry ingredients

3. Quickly grind with your hands until crumbly so that the butter does not have time to melt.

   We grind

4. I put cold sour cream.

   Add sour cream

5. Mix and fold the dough into a soft ball. (From this dough you can bake open pies not only with plums, but also with other fruits.)

   kneading the dough

6. Grease a pie dish with a small piece of butter. We first roll out the dough on the table, and then transfer it to the mold and form the sides with our hands. We make a few pricks with a fork and send it to the refrigerator while we work on the plums.

   We lay out the test form

7. Turn on the oven to warm up.
8. Cut the plums into halves if they are small, or into quarters if they are large. Throw away the bones.
9. We take out the form from the refrigerator and sprinkle the base of the dough with a tablespoon of starch (this will prevent the cake from getting wet from the plum juice).

   Sprinkle with starch

10. Arrange sliced ​​halves or quarters of plums in a circle, flesh side up.

    Arrange the plums around

11. Mix sugar, butter, flour and cinnamon in a separate bowl.

    
    
    Making a topping

12. Sprinkle the plums with the resulting topping.

    Sprinkle the cake

13. Put the shaped pie with plums in the oven, bake at 200 ºС for about 25 minutes until the dough is browned.

    Bake and chill

When the plum cake is baked, take it out of the oven and leave to cool slightly or completely. At this time, you can brew aromatic herbal tea or, with which we will serve our homemade plum pie. Well, now you can cut and try!

I wish you a pleasant tea!

P.S. If you liked the recipe subscribe to updates, there will be a lot of delicious!

Julia recipe author

plum pie. delicious treat perfect for a hot cup of tea. Such a pie will be especially relevant in summer, at the very height of the season of ripe and juicy plums, however, pies with canned or frozen plums, which hostesses often bake in winter, turn out no worse. And for the preparation of the filling, boiled dried fruits are often used. In general, plum pies can be prepared both on the basis of shortbread and on the basis of puff, biscuit or yeast dough. And they are baked both in the oven and in the slow cooker.

Plums can be added to such pies in a wide variety of ways - they are baked whole or cut into halves, pureed with a blender, finely chopped with a knife, and also combined with vanilla or cinnamon. And in all cases, the plum pie turns out to be incredibly appetizing, extremely fragrant and amazingly tasty! It is quite acceptable to combine plums in the filling with other berries or fruits, as well as with cottage cheese. In addition, sugar or starch is often put in the filling. Starch, as a rule, is also added to the filling so that it does not soak the bottom of the pie and does not flow out. It is quite acceptable for the same purpose to pour on the bottom layer of dough and a few crumbs from dry cookies or crumbled breadcrumbs.
Plums intended for making a pie are thoroughly washed and freed from stones. Plums can be used whole, but in most cases they are divided into two halves or finely chopped. And you can put plums in the pie both raw and heat-treated. Moreover, in some recipes, it is recommended to replace fresh fruits with plum jam, jam or marmalade.
A particularly tasty plum filling for pies will turn out if you add ground nuts or cinnamon to it, and also pour in a few tablespoons of any liquor or cognac.

If the plum cake will be made from yeast dough, it is important to ensure that all the ingredients for its preparation are either room temperature or warm. And in order for such a dough to fit quickly and easily, it is recommended to keep it exclusively warm. If the yeast turned out to be of poor quality and the dough does not want to fit in any way, it is not at all necessary to throw it away - in this case, you can cheat a little: dilute another portion of the yeast in warm milk, then let it stand and add it to the dough. Of course, in this case, you will have to add a little more flour to the dough. Also, instead of yeast, you can pour a small amount of baking powder into the dough - it will make it more airy and porous.

For cooking plum pie we will need:

• 100 gr. butter
• 150 gr. Sahara
• 2 eggs
• 200 gr. flour (sifted)
• Plum Hungarian
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp Sahara

Softened butter is rubbed with sugar.

We add eggs.

We mix.

Add sifted flour, baking powder and mix well.
The dough should not be too thick.

We spread the dough in a detachable form (I have a diameter of 26 cm), level the dough with a spoon and put in the refrigerator for 10-15 minutes.

If the plums are fresh, cut them in half and remove the pits. If a frozen plums, like mine, take out in advance and slightly defrost.

Mix sugar with cinnamon.

Lay the plums cut side up on the pastry without pressing them into the pastry. The number of drains depends on what diameter the form you will use, as well as how tightly they will be laid.

Sprinkle plums with cinnamon sugar.
We put the cake in an oven preheated to 180 degrees. Bake for approximately 40 minutes.
Check the readiness of the cake with a toothpick. When the cake is ready, the toothpick will be dry.

This is so appetizing plum pie I got it.

BON APPETIT!

And this is a piece of cake baked by the wonderful hostess Stasya. Looks very appetizing, plums are big and sweet! Thanks again for the wonderful photo report!

But this one is very beautiful cake Stasya baked with a plum and sent two photos, for which many thanks to her. She sprinkled powdered sugar on top of her cake, which made it very beautiful. Such an appetizing and tasty cake is a great solution for a morning cup of coffee or tea. Stacy's presentation of the pie is no less beautiful. Well done! Very beautiful!!!