Ingredients for approx. 24 pieces:
1.25 kg plums
200 g blueberries
250 g butter
250 g sugar
100 g marzipan - raw paste
1 pinch of salt
1 tbsp grated zest of 1 untreated lemon
2 sachets vanillin sugar
6 eggs (size M)
300 g flour
2 tsp. baking powder
150 g sour cream
1 tsp cinnamon
4 sticks Giotto à approx. 38 g (hazelnut biscuit balls)
Also:
Icing sugar for dusting
Grease for the baking tray
Preparation:
1. Clean, wash, halve and stone the plums. Wash the blueberries and drain. Grate the marzipan. Mix the butter, sugar and marzipan until creamy. Add salt, lemon zest and vanillin sugar. Stir in 4 eggs, one at a time. Mix the flour and baking powder, sieve over the egg mixture and stir in briefly.
3. Grease a deep baking tray and spread the mixture on it. Spread the plums
evenly on top. Bake in the preheated oven (E.-Herd: 175°C/ Gas: Level 2) for approx. 1 hour.
4. In the meantime, beat 2 eggs, sour cream and cinnamon. Drizzle the glaze over the cake after 30 minutes baking time. Spread the blueberries and giottos on top.
5. Allow the cake to cool and serve dusted with icing sugar.
Preparation time approx. 60 minutes + baking time
Nutritional values per piece approx.:
Calories: 292
Joule: 1224
Protein: 5 g
Fat: 16,4 g
Carbohydrates: 31 g
(FoodCentrale by ddp images)
