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Traditional Viennese Plum Tray Cake | Juicy & Crispy
(0)
55 min
Under an hour
Gurkerl Küche
Traditioneller österreichischer Zwetschkenfleck aus feinem Rührteig, belegt mit saftigen Spätsommer-Zwetschken und verfeinert mit herrlich knusprigen Zimt-Streuseln direkt aus dem Backrohr.
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Line a baking sheet or square cake tin with baking paper.
Wash the fresh plums thoroughly, pat dry, halve, and pit them. Lightly score the ends of the halves so they lay nice and flat when baking.
Preparing the dough & crumble
For the batter, beat 120 g of softened butter with 100 g of granulated sugar, vanilla sugar, and a pinch of salt using a hand mixer until creamy. Beat in the eggs one by one.
Chef's tip
Tip: For an even finer flavor, a handful of flaked almonds or a pinch of ground cardamom can be added to the crumble.
Ingredients
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