Step-by-Step Cakes by DK Publishing

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Bavarian Plum Cake

Bavaria is famous for its sweet baking. This unusual cake

is a cross between a sweet bread and a custard fruit tart.

Method

1 Sprinkle the yeast over ¼ cup lukewarm

water in a small bowl. Let stand for 5

minutes, until dissolved. Lightly oil another

bowl. Sift the flour on to a work surface.

Make a well in the center and add the

sugar, salt, yeast mixture, and eggs.

2 Work in the flour to form a soft dough,

adding more flour if it is very sticky. Knead

on a floured work surface for 10 minutes,

until very elastic. Work in more flour as

needed so that the dough is slightly sticky

but peels easily from the work surface.

3 Pound the butter with a rolling pin to

soften it. Add the butter to the dough; pinch

and squeeze to mix it in, then knead until

smooth. Shape into a ball and put it into the

oiled bowl. Cover, and let rise in the

refrigerator for 1½–2 hours, or overnight,

until doubled in bulk.

4 Grease the tart pan. Knead the chilled

brioche dough lightly to knock out the air.

Flour the work surface; roll out the dough

into a 13in (32cm) round. Wrap the dough

around the rolling pin and loosely drape it

over the dish. Press the dough into the dish,

and cut off any excess. Sprinkle the bread

crumbs over the dough. Preheat the oven

to 425°F (220°C). Put a baking sheet in the

oven to heat.

5 Arrange the plum wedges, cut side up,

in concentric circles on the brioche shell.

Let stand at room temperature for 30–45

minutes, until the dough is puffed.

6 Put the egg yolks and two-thirds of the

sugar into a bowl. Pour in the heavy cream,

whisk together, and set aside.

7 Sprinkle the plum wedges with the

remaining sugar and bake the tart on the

baking sheet for 5 minutes. Reduce the heat

to 350°F (180°C). Ladle the custard mixture

over the fruit, return the tart to the oven, and

continue baking for 45–50 minutes longer,

until the dough is browned, the fruit tender,

and the custard just set. Let cool on a wire

rack. Serve warm or at room temperature.

STORE The tart will keep in an airtight

container in the fridge for 2 days.

BAKER’S TIP

Baked custard should never be completely

set when it is taken from the oven; instead,

there should always be a slight wobble in

the center when the pan is shaken, or the

custard will be rubbery and hard rather

than unctuous and yielding.

Rising and proofing time

2–2^3 ⁄ 4 hrs

Special equipment

11in (28cm) tart pan

Ingredients

For the brioche dough

1½ tsp dried yeast

vegetable oil, for greasing

SERVES

8–10

35–40

MINS

50–55

MINS

UP TO 4

WEEKS

23 ⁄ 4 cups all-purpose flour

2 tbsp sugar

1 tsp salt

3 large eggs, at room temperature

9 tbsp unsalted butter, plus

extra for greasing

For the filling

2 tbsp dried bread crumbs

1lb 12½oz (875g) plums, pitted

and quartered

2 large egg yolks

½ cup sugar

¼ cup heavy cream