Recipe: Plum Pie step by step with pictures | Handy.Recipes

Plum Pie

Cooked plum cake

Time to cook: 90 minutes

Total Servings: 12

Nutritional Value

The plum season is upon us, which means that all Czech housewives roll up their sleeves and start baking delicious pies. In the Czech Republic, plums are considered almost a national treasure, and many folk recipes that have become golden classics of Czech cuisine use them. Every Czech has a grandmother who makes the most delicious dumplings and plum coves in the world! And the famous Moravian plum brandy is a must. Every host naturally has the best plum, anyone who hasn't tried it yet, I recommend it, just be careful - it's tough, it's contagious! Today I'm going to bake a plum cake based on the classic Czech cakes (pies) in a slightly unusual way. To say it's delicious is to say nothing - it's divinely delicious, super tender and beautiful!

Author of the recipe

Ingredients for plum cake:

  • Wheat flour / Flour - 300 g
  • Sugar - 100 g
  • Yeast (dry or 30g fresh) - 7 g
  • Milk - 110 ml
  • Butter (80 grams in the pastry, 40 grams in the sauce) - 120 g
  • Nutmeg - 0,25 teaspoon
  • Jam (either plum or redcurrant) - 80 g
  • Plum - 350 g
  • Rum - 2 tablespoon
  • Powdered sugar - 2 tablespoon
  • Egg yolk - 3 Piece

How to cook plum cake step by step with photos

Dissolve a teaspoon of sugar and yeast in warm milk. Sift flour, mix with sugar, egg yolks, add yeast and melted butter.

Knead the dough. Add nutmeg and knead well.

In a bowl, cover the dough with a towel and leave in a warm place for 30 minutes. The dough will not rise much, but it will be very soft and fluffy.

Meanwhile, wash the plums, cut them in half and remove the seeds.

Sprinkle the work surface with flour. Roll out the dough not very thinly into a rectangle and smear it with jam (I have plum jam in this case).

Place plum halves in rows. Cut the dough lengthwise into strips between the rows of plums.

Then cut horizontally in the middle. There should be 12 strips.

Roll up the rolls. First cover one half of the plums with the dough, then the other half and t. д. The amount of plums in the pie roll depends on the size of the plums. My plums are pretty big, so I had two or three plum halves in each roll. Try not to stretch the dough.

Place the rolls in a cake tin lined with baking paper.

Melt 40g of butter, add two tablespoons of rum (you can't do without it in Czech pastry)!) and liberally grease the rosettes. You can see the rosettes are literally floating in the oil. Don't worry about the juice of the plums, there won't be much juice and it will only embellish our pie.

Put the cake tin in the preheated oven and bake at 180 degrees for 30-35 minutes. Depending on your oven.

Let the pie cool in it's shape. Sprinkle powdered sugar on cooled cake.

Eat it by gently breaking off the individual rosebread rolls. The dough is thin, very delicate, just weightless, and unbelievably delicious.

A tasty bite.

Bon appetit!

Nutritional Value:

Whole Dish:
2920.3 Calories
53.4 g
128.8 g
446.1 g
Per Serving:
243.4 Calories
4.5 g
10.7 g
37.2 g
241.3 Calories
4.4 g
10.6 g
36.9 g

Flour, Sugar, Butter, Sweet, Milk, Sour, Nutmeg, Yeast, Egg Yolk, Baking, Jam, Plum, Cakes, Rum, Pastry

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