A simple and delicious plum cake recipe. Plum Pie: A Quick, Delicious Recipe

Ingredients

• 5 eggs;
• 200 g of sugar;
• 200 g of sour cream with a fat content of 15%;
• 200 g of sifted flour;
• 1 teaspoon;
• 750 g plums;

Cooking

Ingredients

• 180 g margarine;
• 180 g of sugar;
• 330 g of sifted flour;
• 1 egg;
• a pinch of vanillin;
• ½ teaspoon baking powder;
• ½ teaspoon cinnamon;
• 500 g plums.

Cooking

Mix 80 g margarine, 80 g sugar, 180 g flour, egg, vanillin and baking powder. The dough can be kneaded by hand or with a mixer.

Line the bottom of the mold with parchment. Spread the dough over the bottom and refrigerate for half an hour.

Put the remaining margarine (100 g), sugar (100 g) and flour (150 g) in a bowl, add cinnamon and mix until crumbs form.

Cut the plums in half and remove the pits. Lay the berries cut side up on the chilled dough and sprinkle with crumbs. Bake the cake for an hour at 180°C.

webspoon.ru

Ingredients

• 400 g;
• 250 g plums;
• 3 tablespoons of potato starch;
• 100 g of sugar;
• 2 tablespoons of milk;
• 2 tablespoons of powdered sugar.

Cooking

Roll out the dough into a thin rectangular layer on a sheet of parchment. Cut the plums in half, remove the pits and arrange the berries in a strip in the middle of the dough.

Sprinkle plums with starch and sugar. On both sides of the dough, make diagonal cuts so that you get several strips 1–2 cm wide. Interlace these strips together, closing the plums.

Lubricate the pie with milk. Bake at 200°C for 30-40 minutes until browned. Sprinkle the finished cake with powdered sugar.

Ingredients

• 3 eggs;
• 120 g of sugar;
• 300 g;
• 2 tablespoons of olive oil;
• 120 g flour;
• 1 teaspoon baking powder;
• 1 teaspoon of butter;
• 1 tablespoon of breadcrumbs;
• 500 g plums.

Cooking

With a mixer, bring the eggs and sugar to a creamy consistency. Add cottage cheese and beat the mass again. Pour in the oil and stir. Combine flour and baking powder, pour this mixture into the curd and knead a homogeneous dough.

Grease a baking dish with butter and sprinkle with breadcrumbs. Crackers are needed so that the cake can be easily removed.

Pour the dough into the mold and smooth out. Cut the plums in half, remove the pits and arrange the berries cut side down on the pastry. Bake the cake for 30 minutes at 170°C.

povarenok.ru

Ingredients

• 250 g of sifted flour;
• 100 g butter;
• 350 ml + 5 tablespoons of milk;
• 4 egg yolks;
• 125 g brown sugar;
• a pinch of vanillin;
• 400 g plums.

Cooking

Mix 200 g of flour and crushed ice butter on a grater. Pour in 5 tablespoons of cold milk and knead the dough.

Roll out and spread the dough around the bottom and sides of the baking dish. Place the mold in the refrigerator while you prepare the filling.

Pour 350 ml of milk into a saucepan and bring to a boil. Meanwhile, in another bowl, combine the yolks, sugar, vanilla and the remaining flour.

Whisking constantly, pour the hot milk into the egg mixture and simmer until the cream thickens.

Spread custard over chilled dough. Cut the plums into thin slices, remove the seeds. Put the berries on the cream, slightly pressing them.

Bake the cake for about an hour at 190°C. Cool completely before serving.

Ingredients

• 2 eggs;
• 300 g of sugar;
• a pinch of vanillin;
• 80 ml of milk;
• 150 g butter;
• 2 teaspoons of baking powder;
• 200 g of sifted flour;
• 600 g plums.

Cooking

With a mixer, turn the eggs into a thick foam. Add 200 g of sugar and beat until creamy. Add vanilla, milk, 120 g melted butter, baking powder and flour. Knead a homogeneous dough.

Cut the plums in half and remove the pits. Put 30 g of butter in a saucepan and melt over moderate heat. Add 100 g of sugar, mix and cook until the mass turns brown.

Line the bottom of the mold with parchment. Spread the caramel on the bottom, put the plums cut down and pour over the dough.

Bake the cake in an oven preheated to 180 ° C for about an hour. It may take a little less time. So check the readiness with a toothpick: it should come out of the cake dry.

Cool for 20-30 minutes before removing the dessert from the mold and inverting onto a serving dish.

Ingredients

• 3 eggs;
• 200 g + 2 teaspoons of sugar;
• 200 g of sifted flour;
• a pinch of salt;
• 1 teaspoon baking powder;
• a pinch of vanillin;
• 3 medium apples;
• 300 g plums;
• 1 teaspoon butter.

Cooking

Beat the eggs with a whisk or mixer. Add 200 g of sugar and mix thoroughly again. Continuing to beat, add flour, salt, baking powder and vanilla. You should get a liquid and homogeneous dough.

cooksa.com

Ingredients

• 3 eggs;
• 200 g of sugar;
• ½ teaspoon vanilla sugar;
• 100 g butter;
• 180–200 ml of kefir;
• 1 teaspoon of soda;
• 260 g of sifted flour;
• 400 g plums.

Cooking

Whisk together the eggs, sugar and vanilla sugar. Add melted butter, kefir and soda and mix. Add flour and knead the dough.

Pour the dough into a mold lined with parchment. Cut the plums into quarters and remove the pits. Lay the berries on the dough.

Bake the cake at 170°C for 40-50 minutes until golden brown.

Ingredients

• 150 g of sifted flour;
• 1½ teaspoons baking powder;
• ½ teaspoon cinnamon;
• ½ teaspoon ground cardamom;
• a pinch of salt;
• 30 g cocoa;
• 110 g butter + a little for lubrication;
• 140 g of sugar;
• 1 egg;
• 120 ml;
• 300 g plums.

Cooking

Mix flour, baking powder, cinnamon, cardamom, salt and cocoa. Mix the softened butter and sugar well with a mixer. Add egg, beat. Pour in the milk and stir again.

Mix flour and butter mixture until smooth. Grease a baking dish with oil and put the dough into it.

Cut the plums in half and remove the pits. Press the berries into the dough, cut side up. Bake the cake at 180°C for about 30-40 minutes.

povarenok.ru

Ingredients

• 2 bananas;
• 400 g plums;
• 230 g of sugar;
• 1 teaspoon lemon juice;
• 1 tablespoon of rum;
• 100 g margarine or butter + a little for lubrication;
• 2 eggs;
• 160 g of sifted flour;
• 2 tablespoons of starch;
• 1 teaspoon baking powder;
• a pinch of vanillin;
• 1 teaspoon cinnamon;
• ½ teaspoon ground cloves.

Cooking

Cut bananas and plums into large pieces. Add 30 g of sugar, lemon juice and rum, mix and work on the dough.

Rub margarine or butter with 200 g of sugar with a fork. Add eggs and stir. Combine flour, starch, baking powder, vanilla, cinnamon and cloves. Pour the flour mixture into the butter mixture and knead the dough.

Grease a baking dish with oil and spread the dough on it. Put bananas and plums on top along with the liquid in which they were infused. Bake for about 40 minutes at 180°C.

Juicy plum filling turns any pastry into a masterpiece. For tarts or pies with plums, there was even a place on the menu of Michelin-starred restaurants. Moreover, home cooking is not complete without them.

No matter how dense and strong the fruit may seem, in the heat of the oven they give off juice, and the cake always runs the risk of dampness and not being baked.

This classic recipe uses the age-old secret of roasting juicy fruits and berries.

For sand dough:

• 250 g flour;
• egg;
• 50 g of sugar;
• 130 g butter.

The dough should be plastic, but not sticky. It will be easy to work with him.

1. Sift flour into a bowl.
2. Soft butter, egg and sugar are added to it. For kneading, you can use a food processor or mixer.
3. A detachable form is covered with baking paper.
4. Roll out the dough into a round cake and gently transfer it to the mold. Along the edges, you need to fashion the sides about 2 - 2.5 cm high.

For the amount of test you will need:

• 500 - 700 g plums:
• 30 g of starch;
• 100 g sugar.

Plums can be cut into halves or slightly smaller, but not very thin slices.

1. Sprinkle a layer of dough with starch, which will absorb some of the juice.
2. Lay fruits in the form of a large chrysanthemum.
3. Bake for 35 - 40 minutes at 190ºС.
4. Cool the finished cake completely.
5. Attention focus! Sprinkle the cooled filling with sugar. It will melt on moist fruit slices, but will not produce much juice.

On top of the shortcake with plums, you can decorate with almond petals.

From puff pastry

To make the pastry not very sweet, you can make a puff pastry pie.

Frozen semi-finished products from the supermarket are always at the service of the hostess, but if you have time and enthusiasm, making such a dough yourself is also easy.

The ingredients are simple:

• 500 g flour;
• 250 ml of cold water;
• egg;
• a spoonful of vegetable or olive oil;
• a spoonful of vinegar;
• 5 g sugar;
• 5 g salt.

You will need another egg to brush the top of the pie.

For filling:

• 500 g plums;
• 40 g of starch;
• 100 g sugar.

Roll out the dough in layers with butter, it will take a whole pack.

1. The ingredients are mixed. The dough is tender and soft.
2. It is divided into four parts and each is rolled out separately.
3. Sheets of dough are generously oiled and wound on a rolling pin with a greased layer inside. You need to make a tight tight bundle.
4. The "chrysalis" is cut lengthwise with a sharp knife and folded again.
5. The dough is cooled in the refrigerator for 20-30 minutes. If you cool it very much, it will be difficult to roll out the layers.
6. On a greased or parchment-lined baking sheet, spread the prepared layer of puff pastry.
7. Slices of plums rolled in starch are sent to it.
8. The pie is covered with a second sheet of dough. The edges are pinched and small holes are made on top to let the steam out. The upper layer of dough can be beautifully perforated in advance: cut neat holes in it in the form of flowers or stars with a mold.
9. The top of the pie is smeared with yolk and lightly crushed with sugar.
10. A puff pastry pie is baked at 200ºС for no more than half an hour. For the first 10 minutes, the oven must not be opened, as the dough will not rise with strong temperature changes.

Yeast baking

The yeast dough base is ideally combined with the rich taste of sweet and sour "Hungarian".

For the pie:

• 300 g flour;
• two yolks;
• 50 g butter;
• 130 ml of milk;
• 50 g of sugar;
• 20 g fresh yeast;
• a teaspoon of salt and vanilla sugar;
• 1 kg plums;
• 100 g ground vanilla crackers or dry biscuit.

So that the bottom of the pie is baked and not damp from the juice, the fruit filling is laid out on a “pillow”. Breadcrumbs, which are most often recommended for this purpose, will not decorate the taste of the pie. It is better to use dry crumbs from muffin, biscuit or cookies like "Ladyfingers".

1. For dough, equal parts of yeast, sugar and flour are dissolved in warm milk and left under a towel. After an hour and a half, the liquid mixture will foam, and it can be used.
2. Sift flour, sugar, salt and vanilla into a bowl. Pour yolks and brew into them.
3. The dough is kneaded by adding softened butter to it. So it does not interfere with the work of the yeast.
4. The ball of finished dough is covered with a napkin and left warm to “approach”. This will take forty minutes.
5. Meanwhile, the filling is being prepared. Fruits are washed and wiped so that excess liquid does not get into the cake. It is better to cut the plum in half.
6. The dough for a yeast pie is rolled out no more than a centimeter thick.
7. In a greased form, it is placed so that its edges form sides.
8. A “cushion” of crumbs or crackers is poured into the bottom of the pie in an even layer.
9. The plum is laid out in circles to make a neat pattern, and the bottom is completely closed.
10. Fruit slices can be sprinkled with cinnamon or vanilla on top.
11. Bake for 30 - 40 minutes at 180ºС.

Curd pie with plums

Exceptionally delicate creamy taste of cottage cheese plum cake.

For sweet curd dough you will need:

• 160 g flour;
• 200 g of sugar;
• 3 eggs;
• 150 g of cottage cheese;
• 5 g baking powder.

Fresh plums are used according to the circumstances: how much will fit in the form.

1. Beat eggs with sugar. Grind the cottage cheese in a separate bowl, breaking all the lumps, and transfer it to the eggs.
2. Sift flour and baking powder into egg mixture. The dough will be liquid, like for pancakes.
3. Pour it into a greased form, put the fruit halves on top at a small distance from each other. The cake will rise and the plums will sink.
4. Bake at 170ºС for 30-40 minutes until a nice golden brown.
5. Sprinkle the cooled cake with powdered sugar.

Option for those who fast

Amazingly delicious cake with a crispy nutty crust. The recipe does not contain any products of animal origin. Such a dessert will decorate the menu not only of the Orthodox who support Lent, but also adherents of Buddhism, Hinduism, as well as vegetarians and strict vegans.

For the base:

• 50 g hazelnuts;
• 200 g flour;
• 100 g solid coconut oil, can be replaced with margarine;
• 50 g of sugar;
• 70 g of water;
• 20 g nut liqueur.

For filling:

• 600 g plums;
• 10 g of sugar;
• 10 g cinnamon.

In winter Lent, you will have to use canned or frozen fruits, which will release a lot of juice. You can use it instead of the water indicated in the recipe. The taste of the cake will only benefit from this.

1. Roast the nuts and finely chop them.
2. Chop the frozen butter with a knife, gradually add flour, sugar and nuts to it, rubbing everything into crumbs.
3. Pour in juice and liqueur. A small amount of liquid will allow the crumbs to be molded into a common dense mass.
4. Keep a lump of dough in the refrigerator for about half an hour.
5. After this time, cover the form with parchment and put the rolled dough on its bottom. Form the sides.
6. Put the chopped plums, sprinkle the cake with cinnamon and sugar. Bake for about 40 minutes at 180ºС.

Quick and easy recipe

Express pie is prepared according to a simple principle: mix everything - and into the oven!

Products:

• 150 g butter;
• 100 g of sugar;
• 3 eggs;
• 100 g almonds;
• 160 g flour;
• 5 g baking powder;
• 400 g fresh plums;
• 10 g starch.

Using a blender, you can quickly and easily prepare the ingredients. Products for the pie are loaded into the apparatus in turn and immediately knead until smooth.

1. Chop nuts. Softened butter, sugar, eggs are added to them.
2. Flour is combined with baking powder and sifted into a common mixture. Hurry, hurry, but the cake must be soft, so the technology must be observed.
3. Plums are cut into small pieces and roll them in starch so that the dough does not stain with juice.
4. Pieces of fruit are mixed with the dough with a spoon and the whole mass is laid out in a greased form.
5. Bake the cake at 180ºС for 30-40 minutes.

with apples

The traditional seasonal duet is apples and plums. In order for the taste of the filling to be harmonious, plums are needed sweet, and apples are sour.

Per kilogram of fruit:

• 150 g butter;
• 100 g of sugar;
• 200 g flour;
• two eggs;
• 5 g baking powder;
• 30 g farm cream or sour cream.

The dough will turn out, as for pancakes - thick and viscous.

1. Melt butter, but do not heat.
2. Beat eggs with sugar.
3. Mix everything, pour in cream or sour cream.
4. Sift the flour directly into the dough, immediately add the baking powder.
5. Cover the form with parchment.
6. Lay out the dough and smooth it out.
7. Cut the fruit into slices and arrange on top, gently pressing.
8. Bake for 30 - 35 minutes at 190ºС.

Strasbourg Plum Pie

For the famous Alsatian pie, shortcrust pastry for the base and liquid curd filling are prepared separately.

In the dough prepare:

• 200 g flour;
• 150 g butter;
• 50 g of sugar;
• egg;
• 5 g baking powder;
• cinnamon
• a pinch of salt

In the cream you need to take:

• two eggs;
• 100 g of starch;
• 250 ml of fat sour cream or cream;
• 200 g of cottage cheese;
• 150 g sugar.

You will need at least 500 g of fresh plums.

It is worth choosing a sweet variety with a thin skin.

1. Fruits are cut in half and dried on a napkin.
2. For the test, it is not necessary to beat the eggs and rub the butter. You can mix all the ingredients at once in a mixer.
3. Sift the flour separately and gradually add to the dough. Shortbread is kneaded quickly and vigorously, otherwise it will “tighten” and the cake will turn out to be tough.
4. The finished dough is cooled for about half an hour.

At this time, you can do the curd cream.

It is important for him to properly prepare the ingredients:

1. Proteins are whipped into a strong foam. If you have to do it by hand, you can add salt on the tip of a knife.
2. The yolks are rubbed with sugar to a white paste.
3. All the lumps are broken in the cottage cheese and mixed with sour cream and starch until smooth.
4. In a deep form, the dough is kneaded at the bottom so that high sides are formed, since the cream will greatly increase in volume and may overflow.
5. When the base of the pie is formed, combine all parts of the cream: cottage cheese, yolks and proteins.
6. Lay the fruit cut side down on the dough.
7. The pie is poured with cottage cheese cream and the Strasbourg pie is baked at 180ºС for about 35-40 minutes.

• 80 g of sugar;
• 800 g of solid plums.

First, the baking dish is heated on the stove and caramel is prepared in it.

1. Sugar is melted over low heat until the aroma of caramel appears. Everything will happen in a couple of minutes. You can not burn the caramel, otherwise the crust of the pie will turn out bitter.
2. Lay plum halves cut side down.
3. The container with caramel and plums is removed from the stove and cooled.
4. The butter is rubbed with sugar so that no hard grains remain.
5. Add eggs, cream and nuts, gradually introduce flour mixed with baking powder.
6. The dough is semi-liquid. It will have to be spread with a spoon, evenly distributing over the plums.
7. Bake the cake for 40 minutes at 180ºС. Turn over cooled.

Cooking in a multicooker

Pie-upside-down is easy to cook in a slow cooker. There will be no problems with caramel either.

For test:

• 200 g flour;
• 150 g of sugar;
• a sachet of vanillin;
• 3 eggs;
• 80 g cream;
• 150 g butter;
• 10 g baking powder;
• salt.

Drains need so much to completely cover the bottom.

1. 50 g of sugar and a piece of butter are placed in a bowl.
2. Turn on the "Frying" mode for a couple of minutes, until the sugar is completely dissolved.
3. Fruit halves are laid out in caramel cut down.
4. The dough is kneaded in a mixer: eggs, salt, sugar, cream, butter are combined.
5. Gradually add flour with baking powder. The mass is viscous, very soft and plastic.
6. The plum is covered with dough and the cake is baked for an hour.

Recipe from Yulia Vysotskaya

Plum Overture:

• wash fruits, dry;
• cut into halves;
• put on the bottom of the form cut down.

Suite:

• 110 g of oil;
• 100 g of sugar;
• 2 eggs;
• 90 g flour;
• 7 g baking powder;
• vanilla extract.

There is way too much butter for the dough to be considered biscuit. You can’t call it sandy either, because it is too viscous and sticky.

1. Grind sugar and butter. Without bigotry, just to dissolve the sugar.
2. Beat in the eggs one at a time.
3. Add flour and baking powder.
4. Pour in a few drops of vanilla extract.
5. Knead the dough and spread over the plums.

The final chord is nut powder:

• 60 g roasted hazelnuts;
• 90 g flour;
• 50 g sugar.

The powder will bake in the form of a soft sweet crust, and the nuts will give it a delicious aroma and splendor. Without this addition, the cake will lose some of its charm, so do not neglect it.

1. Grind all ingredients and mix in a blender.
2. Pour onto the dough.
3. Bake for 45 - 50 minutes at 180ºС.

plum pie- a delicious pie, the peculiarity of which is a delicate and juicy combination of sour plums and a sweet base. It is not a shame to offer such a plum cake to guests or to please yourself on a summer or autumn evening, when there are plenty of ripe plums on the shelves. The cake is prepared very quickly, except for the time for baking. Yes, and the product range is extremely simple and affordable.

Ingredients

• plums 400 g
• butter 110 g
• sugar 150 g + 2 tbsp. spoons
• flour 150 g
• eggs 2 pcs.
• baking powder 1 teaspoon
• salt 1 pinch
• cinnamon 1 teaspoon

I used plums of the Hungarian family, not overripe, they are still a little sour.

If desired, plums can be replaced with other fruits, such as peaches, nectarines, apricots and others. You can also have berries. It is only necessary to reduce the amount of sugar depending on the sweetness of the filling used. For example, for apricots, 100 g of sugar will be enough.

I use eggs as usual category C0.

The quantity of ingredients is selected for baking a cake in a form with a diameter of 22-24 cm. At the output, we have a cake weighing almost 1 kg.

Cooking

We prepare all the necessary ingredients. Butter must be removed from the refrigerator an hour or two before the start, so that it has time to soften. We also take out the eggs from the refrigerator half an hour before the start of cooking, they should heat up so that the sugar dissolves better. Or you can heat the eggs in hot water for a couple of minutes.

Beat butter with 150 g of sugar with a mixer or whisk. At this stage, the sugar will not completely dissolve, this is normal.

Add eggs one at a time, beating each time until smooth. Salt and mix again.

Sift flour and baking powder and mix with a mixer at low speed or with a spoon. The dough is quite thick. Turn on the oven at 180°C.

Lubricate the baking dish with butter and sprinkle with flour, so the cake does not stick to the bottom and walls. Put the dough into the form and level it.

We cut the plums into halves, take out the seeds and lay, without pressing, the halves of the plums on the dough with the cut up. When baking, the dough will begin to rise, fill the empty space under the plums and absorb them a little. At this point, the cake becomes really plum.

Mix 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle the cake evenly. We put in an oven preheated to 180 ° C and bake for 45 minutes.

After baking, it looks very beautiful, before serving it can be sprinkled with powdered sugar, baking almost always looks more advantageous with it. Can also be served with a scoop of vanilla ice cream if desired. And after standing overnight in the refrigerator, the cake becomes even tastier. Well, it's my taste. Bon appetit!

You can’t call this juicy pie seasonal: you can cook it not only with fresh, but also with frozen plums. Frozen plums can be used both store-bought and. The dough for the pie is mixed with cottage cheese, it is not too greasy and is great for a children's diet. As for the compatibility of the main ingredients, the harmony of curd and plum flavors has long been known. Delicate pastries with a cup of your favorite tea or a scoop of creamy ice cream will bring great pleasure - be sure to cook this cake!

For an experienced hostess, the pie will seem like a simple dish. Beginners from cooking will find some tips useful. After reading the instructions for the frozen plum pie recipe, you will learn how to use the plum blank in baking, what to do so that the dough base does not get wet from the wet filling, what the plum goes well with and how to quickly caramelize it.

Ingredients

• egg (large) 3 pieces
• cottage cheese 230 g
• sugar 170 g
• flour 250 g
• vegetable oil 2 tbsp. spoons
• baking powder 1.5 tsp
• vanillin to taste
• pinch of salt
• starch 1.5 tsp
• breadcrumbs 2 tsp.
• plum 30 halves
• cane sugar 3 tbsp. spoons

How to make Frozen Plum Pie

1. 
   Set the oven heat to 180 degrees. Mash soft cottage cheese with vegetable oil with a mashed potato into a homogeneous mass without large lumps. You can pre-pass the cottage cheese through a meat grinder or sieve.
2. 
   Beat the whites with 120 g of sugar until stable, so-called hard peaks.
3. 
   Mash the yolks with the remaining 40 g of sugar until white foam.
4. 
   Stir the yolks, salt, vanilla and half of the proteins into the cottage cheese.
5. 
   Add the flour sifted with baking powder to the dough and gently fold in the remaining proteins. You will get a thick, but airy and tender dough. Small lumps of cottage cheese may remain in it, as it should be.
6. 
   Cover the baking dish with oiled paper. Spread the curd dough over it. Sprinkle starch through a sieve. Sprinkle the breadcrumbs evenly over the starch so that the plum juice is absorbed into this layer during baking, thickening into a sauce. Additionally, the cake will turn out with a crispy crust.
7. 
   Arrange the frozen plum (without defrosting first) cut side up on the base of the pie. Stack the halves tightly, you may need more plums than indicated in the ingredients. Sprinkle with cane sugar to lightly caramelize the plum. Brown sugar will slightly enhance the taste of the plum filling.
8. 
   Put the pastries in a heated oven at 180 degrees for 15 minutes. Next, reduce the heat to 170 degrees and bake the cake until cooked within 25-35 minutes.
9. 
   Cool the pastry in the form and cut into portions. Serve the pie with your favorite drink. The curd dough product does not get stale for a long time and it can be prepared on the eve of tea drinking.

Break eggs into a bowl and add sugar.

They should be beaten with a whisk or mixer until smooth, as in the photo. It is important to stir until the sugar is completely dissolved and the grains are no longer felt. Then you need to add sour milk.

Lightly mixing the dough, gradually introduce the sifted flour. The recipe indicates its approximate amount. You may need half a cup less flour or a little more. It all depends on its moisture content and properties. Together with the last portion of flour, soda should be added.

The dough must be thoroughly mixed so that no lumps remain. You should get a creamy mass.

Line a 25cm round tin with parchment paper and brush with a little butter. Wash the plums, cut in half and remove the pits.

Lay the prepared fruit slices down on the bottom of the mold.

Top everything with dough.

In an oven preheated to 180 degrees, bake a pie with sour milk with plums for 35-40 minutes. Readiness can be checked with a wooden stick.

The hot cake should be turned over onto a wire rack and carefully remove the parchment from it.