Pie with plums and streusel (according to Johann Lafer)

Category: Yeast bread
Pie with plums and streusel (according to Johann Lafer)

Ingredients

OPARA TO SUITABLE TEST:
fresh yeast (or dry active SAFLEVURE) 15g (1 tbsp. L. Without top)
warm milk 75ml
sugar 1h l.
flour (sift) 1 st. l. (without top)
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SUITABLE DOUGH:
flour (sift) 300g
sugar 20g
salt pinch
butter (softened) 50g
egg 1 PC
egg yolks 2 pcs
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plums 25-30pcs
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CREAM:
milk 500ml
sugar 150g
egg yolk 2 pcs
vanilla pudding (or cornstarch) 40g
vanilla sugar
cottage cheese 100g
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STROUZEL:
flour 150g
sugar 200g
ground cinnamon 1.5h l.
butter (frozen) 100g

Cooking method

  • Recipe for seasonal homemade plums. It makes a delicious cake. I've been baking this recipe for 12 years ... A very good recipe. I changed the proportions from her recipe (more streusel and cream ...) Every year, I definitely do it once for the family. Everyone really likes it. The pie consists of: 1st layer - sweet yeast dough, the second layer is pudding custard vanilla cream, the third layer is plum, the fourth is the final layer - streusel with cinnamon.
  • Fast dough ... Dissolve yeast in warm milk and mix with sugar and flour. After a while (I have 5 minutes) the dough will increase in volume.
  • Pie with plums and streusel (according to Johann Lafer)
  • Mix the dough with flour, sugar, salt, butter, egg and yolks. Knead a smooth dough, cover, put in a warm place until it increases in volume.
  • Pie with plums and streusel (according to Johann Lafer)
  • In the meantime, wash the plums, cut in half, remove the seeds, cut into quarters.
  • Pie with plums and streusel (according to Johann Lafer)
  • Heat the oven to 180 ° C.
  • Roll out the dough and put it in a mold with a diameter of 28 cm (cover the bottom with baking paper). You can also use a rectangular (square) shape ... even more beautiful ... Let it rise again.
  • Cream:Boil 2/3 of milk with sugar. Stir the remaining milk with the pudding and yolks and, stirring constantly with a whisk, pour into the boiling milk. When thickened, remove from heat. Cool slightly, stirring occasionally.
  • Pie with plums and streusel (according to Johann Lafer)
  • Pie with plums and streusel (according to Johann Lafer)
  • Add curd to the pudding.
  • Put the pudding mass on the dough.
  • Pie with plums and streusel (according to Johann Lafer)
  • Spread the plum quarters on the cream in a circle tightly to each other.
  • Pie with plums and streusel (according to Johann Lafer)
  • Streusel: [/ b
  • ] Grind flour with sugar, cinnamon and butter into crumbs. Sprinkle the plums evenly.
  • Pie with plums and streusel (according to Johann Lafer)
  • Bake for 35 - 40 minutes. Check with a wooden knitting needle for readiness.
  • The cake is high.
  • It is imperative to eat the cooled cake.
  • Pie with plums and streusel (according to Johann Lafer)
  • Well, you can drink tea !!!

The dish is designed for

shape diameter 28cm

Cooking program:

In the oven

National cuisine

German

MariS
Natasha,admire your pie !!! How beautiful and delicious! And step-by-step photos - you can't imagine better. Bookmark it, thank you!
Tasha
Marish, it’s you who overpraise me ... But I’m trying very hard to learn and design with dignity. Tonight, I learned to put 2 pictures side by side in one image ... poked and mocked ... until morning I figured out ... time ran away ... everything turned out to be quite simple ... and then, moreover, to adjust to the desired size without loss of quality you need to learn .... In short - I sin with perfectionism ... but I can't do it any other way ... Since the recipe is good, you need to give it in all its glory - let human people cook with pleasure and without mistakes.
MariS
This is not perfectionism, Natasha! This is doing everything with love - as it should be ...
Then the beauty is obtained, which is so lacking in our life!
I love beauty in everything !!!
Merri
Natalia,!
Twist
Natasha, the cake is wonderful!
Tasha
Girls, I will be glad if you like it ...
Zhivchik
Nice pie ... And the decoration is good too. But, as I remember, the last photo is the most beautiful.
marinastom
Natasha, it's so beautiful, I really want to try baking. But my plums this year are not very ugly, but there are a lot of apples. Maybe apples instead of plums? And what replaces the pudding from the bag?
Tasha
Zhivchik Tanya, thanks for your participation .... I like your rating

marinastom I don't know, it seems to me that it will not be so aesthetically pleasing with apples (contact of starch + apple gives a gray color) and the taste is waiting for another ... You can try - with sour apples, sprinkle apples with lemon juice ...

For the pudding I wrote - it's the same as cornstarch + vanilla.
Merri
Quote: marinastom

Maybe apples instead of plums?
Marina, Natasha, can I get in with some advice? This pie is good with any BERRIES or STONE (fresh or frozen).
Merri
Gathered the last plums from the tree today and baked a pie. Sorry for the poor quality photos. I did not pay attention that it was already getting dark.
Pie with plums and streusel (according to Johann Lafer)
Pie with plums and streusel (according to Johann Lafer)
I baked a pie with prunes in a 26 x 34 cm shape. I chose a larger shape because I like pies with a thin crust. Households did not allow to cool, cut it hot. It turned out not as beautiful as yours, Natalya, but delicious. Thanks again for the recipe!
Tasha
Well - autumn is on the nose. The cake is pretty anyway. Did the cream feel in a wide form?
Kamusik
Natasha, super! I took it to the bookmarks.
Merri
Quote: tasha74

Well - autumn is on the nose. The cake is pretty anyway. Did the cream feel in a wide form?
The cream was sooo felt! Especially when I took out the cake from the mold (it floated a little). I even thought about trying the original one next time, with less cream. But the cream is delicious in itself and in the cake.
By the way, Natasha, are you taking the cake out of the mold when it has cooled down or right away?
Tasha
I bake in a split-sided mold. I take it out of the oven and let it cool at room temperature. The cream will not flow, but will take on a stable shape. Walk, just in case, with a knife along the inner wall of the sides. Remove the ring and cut into portions. All!
Merri
Quote: tasha74

I bake in a split-sided mold. I take it out of the oven and let it cool at room temperature. The cream will not flow, but will take on a stable shape. Walk, just in case, with a knife along the inner wall of the sides. Remove the ring and cut into portions. All!
Thank you, Natasha, for the clarification! And I tried to pull it out hot, almost ruined it.
Tasha
Kamusik Tanya Peki to your health!

Merri Irina, they also encourage me to cut it hot ... the aromas work ..
nastiu
After you laid out this cake, it just haunted me, baked yesterday
Pie with plums and streusel (according to Johann Lafer)
It's soooooooooooo delicious! True, I made a mistake, I had a 150 g jar of cottage cheese, I was greedy and put everything in, but I didn't have to, the cream as a result is liquid and does not hold its shape well Next time I will not do this. ! Natasha, thanks for the recipe!
Tasha
Well done!!! : flowers: Thanks for the delicious report!
In principle, you can add more cottage cheese ... in this direction you can do an experiment ... but you need to take into account the consistency of the cottage cheese ... with "wet" cottage cheese, add more starch to the cream.
Freesia
Thanks for the delicious pie!
Pie with plums and streusel (according to Johann Lafer)
Tasha
The pie looks juicy! Thanks to J. Lafer and my beloved Birka. She has a great set of recipes ...

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