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Plum cake with sour cream and vanilla pudding
A buttery plum cake topped with a fluffy vanilla pudding, sour cream, and whipped egg white filling. Baked in one pan; swap in other fruit.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 40–45 min
- Total time
- 1 hr 10 min
- Temperature
- 170–180 °C (340–350 °F)
- Servings
- 1 pan
- Difficulty
- Medium
This plum cake has a tender, buttery crust, plum halves, and a fluffy topping made with vanilla pudding mix, sour cream, and whipped egg whites. Sprinkle the dough with fine wheat semolina (farina) before adding the fruit to absorb the plum juices and keep the crust from getting soggy. The cake bakes for 40 to 45 minutes. You can substitute any other fruit you like for the plums.
Ingredients
Dough
Filling
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Instructions
Tip: tap a step to mark it as done.
For the dough, mix the flour, sugar, baking powder, a pinch of salt, and butter. Gradually add the sour cream and egg yolks and work into a fairly firm dough. Press the dough into a greased baking pan or a pan lined with parchment paper.
The dough should be about 0.5 cm thick. Sprinkle it with 2 tbsp of semolina to absorb the fruit juices. Halve and pit the plums, arrange them on the dough, and sprinkle with 3 tbsp of semolina.
For the filling, beat the egg whites with the sugar until stiff peaks form. In a separate saucepan, mix the egg yolks with the pudding mix and sour cream. Fold the whipped egg whites into the sour cream and pudding mixture, then pour over the plums.
Bake in an oven preheated to 170–180 °C (340–350 °F) for approximately 40 to 45 minutes, checking the cake as it bakes. It is usually done after about 40 minutes.
Tip: Sprinkle the plums with cinnamon before pouring on the filling so its flavor blends with the fruit. Gently fold the whipped egg whites into the pudding mixture in batches to keep the topping fluffy after baking.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 191 kcal
- Protein
- 4.0 g
- Carbohydrates
- 26 g
- of which sugars
- 9.6 g
- Fat
- 8.4 g
- of which saturates
- 4.8 g
- Fiber
- 1.1 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Slivkový koláč so smotanovo-pudingovým krémom
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