A simple, affordable cake for an afternoon tea party. Of course, in the season we take fresh plums and rhubarb, I took it from the freeze. The shape is 24 cm in diameter, the height of the pie in the center is 5 cm
Mix the flour with baking powder, sugar and dry vanilla pudding. Instead of pudding, I have dry strawberry jelly-34 g.
Add egg, soft butter, sour cream. Sour cream can be partially replaced with yogurt. I have 50/50.
Transfer the sticky dough to a form greased with butter and sprinkled with breadcrumbs.
For the filling, I had a frozen plum. Cut into slices. The weight is approximate, but it is necessary to cover the entire surface of the pie.
And frozen rhubarb. Cut finely before freezing and sprinkle with sugar, it is better to store in portions. When defrosting, the syrup will stand out, you can dilute it with water and drink it-delicious.
Stick the plum slices into the dough over the entire surface and pour the rhubarb on top. Large pieces of rhubarb are also slightly crushed into the dough.
Sprinkle with sugar if desired. Brown will do well.
Bake for 40 minutes at 180*C.
Cool it down. Sprinkle with powdered sugar before serving.
The pie is perfectly sliced, porous inside. It crumbles in moderation. Portions can be transferred, transported, treated.Kuchen is a traditional German pie that is baked for festive feasts. Often, seasonal plum or rhubarb is taken in the filling. I decided to combine the filling. Kuhens are baked on yeast dough or with baking powder, with or without crumbs. Today I have an inexpensive option with a minimum of eggs and butter. Starch is here for friability. A recipe from Maria from Germany. Berries are also suitable for the pie: currants, strawberries, cherries.