Plum Cake

Ingredients

• 200 g Flour
• 75 g sugar
• a pinch of salt
• 1 tbsp dried violet petals
• 1 egg
• 140 g butter
• 5 large blue plums
• 3 eggs
• 500 g Low-fat quark
• 100 g sugar
• 0.5 packet vanilla pudding powder
• 1 tbsp Lemon Juice
• flour (for the work surface)
• butter (for the pan)
• violet petals (for garnish)
• mint (for garnish)

Instructions

1. 1.

   For the dough, mix flour with sugar, a pinch of salt and the violet petals. Sprinkle onto the work surface, create a well in the center, crack an egg into it, and scatter butter pieces around the well. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180 °C (356 °F) with upper and lower heat.

3. 3.

   Wash the plums, halve them, remove pits and cut into wedges.

4. 4.

   Separate the eggs. Beat yolks with quark, sugar, pudding powder and lemon juice. Whisk egg whites until stiff peaks form and fold into the mixture.

5. 5.

   Roll out the dough on a floured surface slightly larger than the pan, line the buttered tart pan, lifting a rim. Spread the quark filling over the base, arrange plum wedges on top, press lightly, sprinkle with sugar and bake in the preheated oven for 35–40 minutes. Cover the cake with buttered parchment paper as it bakes. Remove from the oven, let cool, dust with violet petals and garnish with mint before serving.