Summer is the harvest season, and for housewives, the time when you can pamper your loved ones delicious pastries. Plums are considered especially good helpers in such matters, giving pleasant aroma and sour. Below are a few different recipes plum cake.

Delicious, simple plum cake - photo recipe, cooking step by step

Plum tart is perfect for afternoon tea or as simple breakfast. If desired, this cake can be sprinkled on top. powdered sugar or garnish with whipped cream. If to do butter cream and apply it on top of the fruit, the cake will turn into an elegant birthday cake.

Time for preparing: 1 hour 0 minutes

Quantity: 6 servings

Ingredients

• Plums: 3 pcs.
• Eggs: 4 pcs.
• Sugar: 2/3 tbsp.
• Flour: 1 tbsp.

Cooking instructions

Plum biscuit cake

Biscuit dough is the simplest, it is suitable for those who are taking their first steps in cooking. If there is a fear that the cake will not rise, then you need to add a little slaked soda. And try to bake a cake according to the following recipe.

Dough:

• Butter - 125 gr. (half pack).
• Granulated sugar (or powder) - 150 gr.
• Eggs - 2 pcs.
• Vanillin - 1 p.
• Flour - 200 gr.
• Lemon zest - 1 tsp
• Salt, baking powder - ¼ tsp each.

Pie filling:

• Sugar - 2 tbsp. l.
• Plums - 300 gr.
• Cinnamon powder - 1 tsp.

Technology:

1. Leave the oil to soften. When it becomes soft enough, beat with a mixer with sugar, the mass will turn out creamy.
2. Add zest and eggs while continuing to beat.
3. Sift flour to fill with air. Pour baking powder and salt into it. Connect everything.
4. Lubricate the prepared form (silicone or metal). Lay out the dough, smooth it out.
5. Cut the plums and remove the pits. Lay the pulp on the base.
6. Sprinkle with sugar and cinnamon. Bake for half an hour at 180°C.

Cool slightly, serve with milk or sweet tea!

Shortcrust pastry plum pie

In the summer, it's so easy to please the family with pastries, especially when you can put plums from own garden. Yes, and bought on the market is no worse. Below is a pie recipe based on shortbread dough, and the filling is the popular blue plums.

Dough:

• Flour premium, wheat - 2 tbsp.
• Granulated sugar - ½ tbsp.
• Eggs - 2 pcs.
• Butter (or margarine for baking) - 150 gr.
• Starch - 3 tsp

Filling:

• Blue dense plums - 700 g.
• Granulated sugar - ½ tbsp.
• Ground cinnamon - ½ tsp

Technology:

1. Soften butter. With a mixer or a fork, beat with eggs, sugar (according to the norm). Sprinkle flour, knead the dough.
2. Cool, can be in the refrigerator, wrapped in cling film so that it doesn't dry out.
3. Prepare the plums - wash, cut into halves, remove the seeds.
4. Separate a piece of dough, make a thin layer, cut out figures using special culinary forms. Combine the rest with the dough, knead thoroughly.
5. Roll out to make a circle. Its diameter should be larger than the diameter of the baking dish in order to form the sides. Otherwise plum juice will flow into the mold and burn.
6. The form does not need to be lubricated with oil, just lightly dusted with flour. Lay out the layer, sprinkle evenly with starch.
7. Arrange the plums nicely, skin side down. Sprinkle fruit with sugar and cinnamon. Lay the figures cut out from the dough on top. If you grease them with yolk, then after baking they will become ruddy and shiny.
8. Warm up the oven. Bake at 200°C for half an hour.

The pie is tasty, but quite crumbly, so you have to wait until it cools completely, although because of the amazing flavors, this will be so difficult to do!

Yeast Plum Cake

Courage not only "takes the city", but also yeast dough trains. It is important to follow the technology and cook with pleasure, then everything will work out.

Dough:

• Flour - 2 tbsp.
• Sugar - 1 tbsp. l.
• Milk - ½ tbsp.
• Fresh yeast - 15 gr.
• Butter (butter) - 2 tbsp. l.
• Egg - 1 pc.
• Salt.

Filling:

• Plums - 500 gr.
• Sugar - 2 tbsp. l.

Cooking:

1. Dissolve yeast in 1 tbsp. l. water, add sugar, salt to milk (warmed).
2. Add diluted yeast, then beat in the egg, add flour. Melt the butter, mix into the dough.
3. Continue kneading until the dough is elastic. Leave to rise for 2 hours. Knead several times.
4. Prepare the form, lay the dough, rolled to the size of the form.
5. Remove pits from plums. Lay on the cake, sprinkle with sugar. Send to the oven.
6. It bakes very quickly - half an hour, but drafts should not be allowed, otherwise it will settle.

Such a treat is very fragrant and soft, melting in your mouth!

How to make Plum Puff Pastry Pie

Few people cook these days. puff pastry independently, there are too many secrets and features of its preparation. It is much easier to take ready-made in the supermarket, and you can try plums as a filling.

Ingredients:

• Ready-made puff pastry - 400 gr.
• Plums - 270-300 gr.
• Sugar - 100 gr. (if the plums are sweet, then less).
• Starch - 3 tbsp. l.

Technology:

There are two options for making a pie from such a dough with plums. The first is to simply roll the dough into a layer, distribute it in a mold, and lay the plums on top, peeled and sprinkled with sugar.

The second option is more beautiful. For him: roll out the dough again into a layer, put it on baking paper. Sprinkle with starch. In the middle lay a strip of plums (peeled and sprinkled with sugar). Cut the edges of the dough on both sides into oblique strips and braid the “pigtail”. Hide the edges neatly. Put to bake.

No one will remember that the dough was bought in a store, because everyone will be delighted with the beauty of the plum cake!

Curd plum cake

Pies or a pie with plums are banal, tender, delicious cream cottage cheese based.

Dough:

• Wheat flour of the highest grade - 200-220 gr.
• Sugar - 60 gr.
• Baking powder (or soda with lemon) - 1 tsp.
• Margarine for baking - 125 gr. ( perfect option-butter).
• Salt.
• Eggs - 1 pc.

Filling:

• Sugar - 100 gr.
• Eggs - 3 pcs.
• Cottage cheese - 250 gr.
• Sour cream - 150 gr.
• Starch - 3 tbsp. l.

Technology:

1. Sift flour, salt, mix with baking powder or soda. Soften the butter and cut into pieces. Rub into flour until crumbly.
2. Separately, beat the egg and sugar, add the mixture to the flour, knead. Shortcrust pastry requires cooling before baking, at least for half an hour.
3. During this time, you can make the filling. Divide plums in half. Remove the stone, instead of it, pour sugar into the plums (half of the fruit), and put a piece of walnut into the second half.
4. Take the dough out of the fridge and cut off a small piece. Distribute most of it evenly in the form (without lubricating it with anything). Place back in the refrigerator for 15 minutes.
5. It's time to put the cake together. Put plums with sugar on the dough in the form, and there should be a distance between them. Cover these halves with plums with nuts so that the plum looks again.
6. For the filling, wipe the cottage cheese, mix with sugar, sour cream, starch, yolks. Whip egg whites separately and fold in. curd cream. Fill the gaps between the plums with this cream.
7. Roll out the remaining dough, cut into strips, make a lattice on top of the pie.
8. Time in the oven - 50 minutes, temperature - 180 ° C. Toward the end of baking, cover with a sheet of foil.

Let the pie cool slightly, carefully remove from the oven and serve. beautiful dish with cold milk!

Plum Pie Recipe

Plum pie can be sour, but if cooked sweet filling, then this acid will not be heard at all.

Dough:

• Wheat flour - 2 tbsp.
• Sugar - 1 tbsp. l.
• Butter (butter, margarine can be replaced to save money) - 150 gr.
• Sour cream - ½ tbsp.
• Baking powder - 1 tsp

Filling:

• Plums - 700 gr.

Fill:

• Eggs - 2 pcs.
• Fatty sour cream - 1.5 tbsp.
• Sugar - 200 gr.
• Flour - 2 tbsp. l.
• Vanillin.

Cooking:

1. Start with kneading shortcrust pastry(butter must be melted). Cut the pits of the plums and remove.
2. To pour, beat all the ingredients, starting with sugar and eggs, adding flour last.
3. Roll out, lay in a mold, make punctures with a fork or toothpick. Bake 10 minutes.
4. It is the turn of the plums, which must be laid out on the surface with the pulp down. Spread the filling evenly over the surface of the cake.
5. Send to the oven, baking time - another 30 minutes at 180 ° C.

Pie with filling - you will lick your fingers!

American Plum Pie from The New York Times

There is a legend that the recipe for this dish was published annually for 12 years in the New York Times, to the delight of housewives and the horror of the editor-in-chief. Therefore, the pie has such a strange name.

Dough:

• Sugar - ¾ tbsp.
• Margarine - 125 gr.
• Flour (highest grade) - 1 tbsp.
• Eggs - 2 pcs.
• Baking powder - 1 tsp (it is successfully replaced by soda extinguished citric acid or vinegar).
• Salt.

Filling:

• Plum large, variety "Prunes" or "Hungarian" - 12 pcs.
• Sugar - 2-3 tbsp. l.
• Cinnamon powder - 1 tsp

Cooking:

1. Knead the dough for classical technologies, put the oven on heating. Divide the plums, no pits needed.
2. In a heated form, lined with baking paper or greased with oil, place a layer of dough. Put it nicely on it plum halves. Gently sprinkle plums with sugar and cinnamon.
3. Sugar, mixed with plum juice, in the process of baking, it turns into a gorgeous caramel, and the plums acquire a beautiful color.

Need to say "thank you" to the courageous editor American newspaper for publishing the recipe and calling relatives to try!

frozen plum pie recipe

If the harvest of plums is good, it’s impossible to process everything, then you can freeze some of them, freeing them from seeds. This preparation is very good in winter, for example, for a pie.

Sand dough:

• Oil or good margarine- 120 gr.
• Sugar - ½ tbsp.
• Flour - 180 gr.
• Chicken yolks - 2 pcs.

Filling:

• Frozen plums - 200 gr.
• Frozen berries (blueberries, cranberries) - 100 gr.
• Milk - 100 gr.
• Eggs - 2 pcs.
• Sugar - 50 gr.
• Vanillin.

Cooking:

1. Knead shortbread dough, first beating butter and sugar, adding yolks and flour there. Cool in the refrigerator for 20 minutes. This time is enough to prepare the filling.
2. Cover the form with foil, sprinkle with sugar, put frozen plums and berries. Hold for 10 minutes at a temperature of 180 ° C, cool, do not turn off the oven.
3. Roll out the dough, put in a clean form with sides, bake for 15 minutes.
4. During this time, beat milk, eggs, sugar into foam. Put plums and berries on the dough, pour milk-egg-sugar mass.
5. Keep in the oven for another 15 minutes, of course, if the household has enough strength and patience, who have been sitting at the table for a long time waiting for a plum miracle!

The pie according to this recipe turns out to be big - enough for the whole family, treat your friends too - very beautiful and tasty! On a thick, but deliciously crumbly shortbread cake, there is a juicy plum filling that surprises with a pleasant sour taste. And the fruits are successfully complemented by crispy crumbs of meringue and almonds.

This plum shortcrust pie tastes a bit like grated pie and Viennese biscuits, and also “false cakes” with jam and meringue. Available on site similar recipe- pie with plums from shortcrust pastry with meringue, but there is cottage cheese. BUT this recipe gives originality almond crumb.

For the idea, I thank the culinary specialist Nina, the supergrandmother from Povarenka. We eat the pie together for two days, treated our parents, and everyone liked this pastry with plums! I think that with apricots, and with nectarines, as well as with cherry plum, the pie will also be good. Just take strong and not too juicy fruit.

Ingredients:

For a 30 cm mold:
For sand cake:

• 200 g butter;
• 150 g of sugar;
• ¼ teaspoon salt;
• Vanillin on the tip of a teaspoon;
• 12 g baking powder (tablespoon with a small slide);
• 2 large yolks;
• 3 cups of flour (200 g without top, 130 g of flour each - that is, about 390-400 g).

For filling:

• 450-500 g strong plums;
• 100 g of peeled almonds;
• 100 g of sugar;
• 1 egg + egg whites;
• 50 g butter;
• Optional - 1 tablespoon brandy.

It is better to take plums that are not very juicy, not overripe, but even hard - otherwise the filling may turn out to be too liquid. And the egg is small, because from a large egg and 2 proteins left over from preparing the dough, the cream turned out to be too much and he tried to escape through the sides of the cake. I had to lay out part of the cream, and then, when he grabbed it, get the cake out of the oven and lay out the rest.

How to bake:

First, knead the shortcrust pastry. Having combined the softened butter with sugar and yolks, beat everything together with a mixer or simply rub it with a spoon.

Mix flour with baking powder, salt, vanilla and sift.

Add to the fluffy butter mass. flour mixture and knead the dough. It turns out soft, does not stick to hands; it is very pleasant to work with fatty dough - hands are as if after a portion of nourishing cream. If the dough does not want to gather into a lump, crumbles - you can add a spoon cold water or sour cream.

Having collected the dough into a ball, put it on a circle of parchment, a little more shape, and right on this circle we roll it out with a rolling pin. The edges of the cake crack - it's not scary, then we will remove them.

Having rolled out the cake 2 cm in diameter larger than the bottom of the mold, together with the paper we transfer it to the mold.

Sealing the edges of the cake with your fingers, we form sides with a height of at least 2 cm, and preferably 2.5 - so that the cream does not run away. We prick the base for the pie with a fork, and the sides can be artistically pinched with your fingers. And put the form in the cake in the refrigerator for half an hour.

While the cake is cooling, prepare the almonds: dry them (in a dry frying pan, stirring, for a couple of minutes over medium-high heat, or by scattering them on a baking sheet in the oven for about 10 minutes). Then grind the nuts into crumbs. We crushed them with a chop hammer and then ground them in a blender.

From the cold, place the workpiece directly into the oven preheated to 180C for 10-12 minutes. You can load the cake with parchment with dry beans, or you can put it like that, and if it swells, gently pierce it with a fork and press it down. The original recipe did not pre-bake, but I decided to bake the base a little before spreading the filling. Still, fruits, although strong, give juice, plus a liquid filling - it’s better to spread it all not on a raw sand cake, but, following the example of most tarts, one that is partially ready.

While the cake is in the oven, prepare the filling and filling. washed plums cut into halves and remove the bones.

For pouring, beat the egg, proteins remaining after preparing the dough, sugar, soft butter- on the average speed a few minutes.

Pour cognac into the whipped mass.

And add almond crumb. We mix.

Remove the cake from the oven and place the plum halves cut side down.

From a spoon, evenly pour the fruit with the almond mixture.

After placing the form on a baking sheet (in case the cream, like mine, decides to escape over the side), return the cake to the oven for another 35-40 minutes - until the edges of the cake become golden and the cream thickens and browns. Inside, the plum filling may remain watery - as it cools, it will thicken.

Cool the cake completely in the form, and only then transfer it to a dish and cut into portions.

It is best to cut the cake completely cooled, or even the next day.

We liked the shortcrust pastry plum cake both warm and cold!

Recipe shortcake with plums:

Of all possible types test for open pies sand is best. The simplest shortbread dough consists of only four components - flour, butter, salt and water. Only four components, and the result is simply excellent!

So, you need to get out of the refrigerator butter and cut it into cubes, put in a bowl for kneading the dough.

Then add flour and a pinch of salt to the butter. Rub the dough with your hands, but do not be too zealous. The result is flour (crumb) with small grains of butter in it.

Add some very cold water (start with 3-4 tablespoons) and knead the dough. Shortbread dough should have a soft and delicate texture, but it should not stick to your hands and the work surface.

Roll the finished shortbread dough into a ball and put it in the freezer for 15 minutes (wrapped in a bag or film).

In the meantime, you can do the plum filling. Plums are one of those perfect toppings for pies and pies that do not need pre-cooking heat treatment. So, wash the plums and wipe them dry. Then cut each plum in half and remove the pit. Divide the plum halves into two more parts.

Take the dough out freezer and divide it into two parts in a ratio of 3 to 5.

Put the larger part in the center of the pie pan and begin to stretch towards the edges. Thus, you need to cover the entire bottom and low walls of the mold with dough.

Transfer the plums to a layer of dough and evenly distribute them over the entire area of ​​\u200b\u200bthe form. Sprinkle sugar over plums.

Roll out the smaller part of the dough with a rolling pin into a layer and cut into strips (width 1 cm). Make an impromptu "lattice" of dough strips.

Then transfer it to the surface of the plum pie. Cut off excess strips around the entire perimeter of the cake.

Send the shortbread pie pan to a preheated oven and bake it at 200 degrees for about 30 minutes (until the dough is light golden).

Ready pie Decorate with powdered sugar if desired. sand cake ready with plums!

Fruit pastries, unlike cream ones, are less heavy and sugary due to their sour notes, which are inherent in apples, cherries, peaches and, for example, plums. There are many recipes based on them, according to which they cook amazing cakes, pies and other delicacies. One of them is sand Use your favorite recipe to surprise and delight your loved ones with a delicious dish.

Sand recipe "German"

For the filling, you need to take rather small, rather than large, elastic plums. These retain their appearance better, which means they will look more aesthetically pleasing in the finished cake. Ingredients are for 4 person servings.

A set of ingredients:

• plums - 300 gr (25 pcs);
• flour - 180 gr;
• egg (or rather, its yolk);
• sugar - 80 gr;
• oil - 80 gr;
• baking powder - 1 spoon (h);
• vanillin - 1 sachet.

How to cook german shortbread Stages

Shortcake with plums - "Strasbourg"

The number of ingredients is designed for 12 people. The pie is indispensable for children's holidays, friendly and family tea gatherings.

A set of products for the test:

• 250 g of premium flour;
• 125 g butter;
• egg;
• salt, 60 g sugar.

Filling Ingredients:

• 800 g fresh plums;
• 400 g of fat cottage cheese;
• 200 g sour cream 25%;
• 6 tablespoons (tablespoons) of sugar;
• 2 eggs;
• 2 tbsp starch, sugar and tsp. cinnamon.

How to make Strasbourg Plum Shortcake

1. Prepare (as in the previous recipe).
2. Take the form, line the bottom baking paper and put the dough on it, making the sides. Put the dishes in a cold place.
3. Divide the eggs into whites and yolks. Beat the latter in a blender with cottage cheese, sour cream, starch and sugar.
4. Proteins should be beaten separately and then "make friends" with curd paste. Stir.
5. Peel the plums and make cross cuts. It is more convenient to do this from the place of the stalk.
6. Get the test form.
7. Lubricate the top with cottage cheese paste, spread evenly over the entire shape of the plum. Press lightly so that each is almost completely immersed in the cream.
8. Mix cinnamon and sugar (2 tablespoons), pour plums into the cuts (tsp each).
9. Bake at 180 degrees for an hour. Cool before serving.

Plum pie: shortcrust pastry and meringue

Dough Ingredients:

• 150 gr of oil;
• 2 yolks;
• 250 gr of premium flour;
• 30 gr refined Sahara;
• tsp baking powder.

For filling: take plums and sugar at your discretion.

For meringue: proteins - 2, sugar -60 gr.

Description of the cooking process

1. Make regular shortcrust pastry.
2. Arrange on the bottom of the form in which the cake will be baked.
3. Peel the plums, grind with sugar.
4. Pour the plum mixture onto the dough. Send where it's already 200 degrees, for 25 minutes. Take out when the edges of the pastry are browned.
5. Prepare (beat egg whites with sugar until soft peaks form).
6. Brush the top of the pie with cream, then continue cooking. Take it out completely when the meringue turns brownish.

Cooking instructions

50 minutes Print

1. Mix butter, 0.5 cups of sugar and an egg with a blender, mixer or in any other way. use oil room temperature, it will connect faster and better with the rest of the components. If you are using unsalted butter, add a pinch of salt to the dough. Tool Blender Any blender can handle the transformation of soup into puree. Though Braun, even Bosch, even Kitchen Aid. It's still not crushing ice. The main thing is that the jug should be glass or steel. Hot soup not for plastic. There are, of course, immersion blenders that can be used to puree right in the pot. But the editors of the Afisha-Food magazine prefer those with jugs. They have better results.

2. Add flour and knead the dough with your hand - it should be elastic and not sticky. It is better to cool shortbread dough before cutting - wrap it in cling film and send it to the refrigerator for 20 minutes.
Crib How to make shortcrust pastry

3. While the dough is cooling, start preparing the pie filling. Rinse the plums in running water and remove the stones - for this you need to make an incision along the groove and divide them into two halves.

4. When the dough has cooled, separate about 1/3 of it from it and roll out a thin layer with a rolling pin (on a floured board). Use a cookie cutter and scoop out stars, hearts, or whatever to decorate your plum cake. If you don't have curly molds, cut the dough into thin strips and close the pie with a braid (this is what Italian crostata most often looks like).

5. Separate the excess dough and combine it with the rest, you can roll it out into an even layer (using a rolling pin) or spread the dough over the baking sheet with your hands. It is very important to make high sides of the cake so that the juice of fresh plums does not flow onto the baking sheet and the cake does not burn. When baking shortcrust pastry, you do not need to grease the mold, just sprinkle it with flour.

6. Sprinkle a layer of shortcrust pastry with starch. This is necessary so that the juicy plums do not soak the dough, as a result of which it may not be baked, and also so that the plum juice thickens and does not drain from the cut pieces of the cooled pie.

7. On top of the dough, sprinkled with starch, carefully spread the plums with the cut up, moving from the outer radius to the inner one.

8. Sprinkle plums evenly with 0.5 cup sugar. If you are using unripe plums or fruits that taste sour, feel free to add sugar.

9. Sprinkle plums with sugar ground cinnamon. Remember that cinnamon has a rather sharp spicy aroma and try not to overdo it.

10. Arrange shortbread dough figures in random order on top of the pie or weave a mesh of stripes. For greater effect, you can grease these figures with an egg, they will become glossy and rosy. Chef's knife tool The chef's knife is a versatile and, in general, indispensable tool that will cope with any cutting work - from cutting a huge piece of meat to much finer chopping of parsley. Favorite of many professional chefs, Japanese Global, is not subject to rust or stains, has a very sharp blade and the only thing it is afraid of is improper sharpening, which is best left to professionals.

11. Put the pie in the oven, preheated to 200-220 degrees (depending on how thinly you rolled out the pie dough) for 30 minutes. The finished pie easily lags behind the mold, but since the filling of fresh plums is very juicy, try to wait for the pie to cool in the baking dish, the thin shortbread dough becomes very fragile after baking. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. The thermometer is important when you need to strictly observe temperature regime: let's say in the case of baking.