Viennese Plum Cake Recipes

VIENNESE PLUM CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease Two 8-inch Round Pans with Butter.
• Choose plums that are more blue in color than red, and are soft but not mushy. Cut the plums in half lengthwise, along the 'seam', removing the stone. If there's any fiber or remnants of a stem, trim the tip of the stem end with a paring knife. Set plum halves aside.
• Mix two teaspoons of cinnamon with the half-cup of sugar and set aside.
• In mixing bowl, cream the butter and sugar.
• Add eggs, mixing until well blended.
• Sift together the flour, baking powder and salt.
• Add half of the flour mixture into the creamed butter, stirring just until smooth; then add the remaining dry ingredients, again being careful not to over-mix. Batter will be stiff.
• Divide batter evenly into greased cake pans, spreading to fill pan to the sides.
• Press plum halves into the top of the batter, cut side up, arranging them in tight rows. You should see very little cake batter. My mother always said ".
• load 'em up!".
• Sprinkle the cinnamon-sugar mixture evenly and generously over the top of each cake.
• Bake in 350-degree oven for 30 to 35 minutes.
• Cool completely.
• While my mother would pooh-pooh it, you can serve with whipped cream. Enjoy!

VIENNESE PLUM CAKE

Steps:

• In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top., Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.

ORIGINAL PLUM TORTE

Steps:

• Heat oven to 350 degrees.
• Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
• Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
• Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

VIENNESE CAKE

Steps:

• Preheat oven to 375 degrees F.
• Mix together the cocoa powder and the flour in a bowl and set aside.
• In a separate bowl, beat the egg yolks, the whole egg, the sugar and the water with an electric beater for 8-10 minutes.
• Blend the Graham crackers and the powdered almonds with the egg mixture.
• Put the egg whites in another bowl and beat until stiff.
• Add the icing sugar and continue to beat for 30 seconds.
• Fold the beaten egg whites in with the egg yolk mixture.
• Add the cocoa and flour mixture and fold again.
• Pour the batter into a buttered and floured round 10" cake pan and bake in the centre of the oven for 30-40 minutes.
• Remove and let stand for 5 minutes, then turn onto a cake rack.
• Frosting: Whip the cream until quite firm, then blend in the icing sugar.
• Put the pitted cherries along with half the juice in a saucepan.
• Bring to a boil over medium heat and add the Tia Maria.
• Mix the corn starch with the tablespoon of water and add this mixture to the cherries.
• Continue to cook for 2-3 minutes, stirring constantly.
• Let stand to cool.
• Cut the cake into 3 equal layers.
• Cover the bottom layer with cherries and the next two layers with whipped cream.
• Decorate with cherries and grated chocolate.