It is the time of the year where everybody is baking and cooking with damsons or plums and the will just remain another month for damsons. Until today we had no possibility to do just 1 recipe with this juicy and mostly sweet fruit. There was always something we had in our mind and what we prepared instead. For example chocolate or peanut butter cakes ;-).
At least we had the idea to bake something for Torsten's colleagues. So we inspired ourselves in our kitchen and only knew that damsons should be included. Then we thought of crumble and were sure that we did not want to use some yeast this time. For us a cake made from a yeast dough should be served freshly. The next day it does not taste the same ..!
So check out what cake we baked ...
For a rectangular spring form (38x25 cm) prepare the following:
For the dough:
150 g curd cheese
6 tbsp whole milk
6 tbsp rapeseed oil
350 g sugar
1 pack vanilla sugar
300 g all purpose flour
15 g baking powder
for the cheese and fruit topping:
4 egg yolks
300 g full fat cream cheese
75 g sugar
1,5 kg damsons, cut into halfs and pitted
and for the crumble:
200 g butter, cut into pieces
175 g all purpose flour
150 g quick oats
250 g raw cane sugar
If you want to taste the cake the same day we advise you to serve it lukewarm. So we like it most! However, to store it overnight in your fridge and to eat it really cool you will enjoy the cake also. And if you want you can add a spoon full of clotted cream to the side.
During the time of late summer fruits Torsten's granny did bake several baking sheets of damson cakes with yeast dough. All of them which could not be eaten directly she put into the freezer in order to have some fresh and fruity cake (refreshed in the oven) during the complete year.
What is the favorite cake your mother and grandma is baking with damsons or plums? Are there any which have to be made every season? Let us know about your experiences ..