breakfast > Bavarian Plum Cake | Homemade Brioche and Plum Tart

This cake is filled with juicy plums and a rich, creamy custard.

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For the brioche: 2 tsp of dried yeast, oil for greasing, 375g plain flour (plus extra for dusting), 2 tbsp caster sugar, 1 tsp salt, 3 eggs, 125g unsalted butter (softened), plus extra for greasing, 60ml lukewarm water.

 

For the filling: 2 tbsp dried breadcrumbs, 500g purple plums, stoned and quartered, 2 egg yolks, 100g caster sugar, 60ml sour cream (30% fat).

Method:

• Activate the Yeast: Sprinkle the yeast over 60ml of lukewarm water and let it stand until fully dissolved.

 

• Prepare the Dough: In a large bowl, sift the flour. Create a well in the center and add the sugar, salt, yeast mixture, and eggs. Using a wooden spoon, mix until a soft dough forms. Transfer the dough to a floured surface and knead for 10 minutes, gradually adding more flour if it's too sticky. Continue kneading until the dough becomes elastic and slightly sticky but easily peels away from the work surface.

 

• Incorporate Butter: Add the butter to the dough, pinching and squeezing it in. Knead until the dough is smooth. Shape it into a ball and place it in an oiled bowl. Cover and allow it to rise in the refrigerator for 2 hours or until it doubles in size.

 

• Prepare the Tart Tin: Grease a 28cm tart tin. Lightly knead the chilled brioche dough to remove any air. Flour your work surface, roll out the dough into a 32cm round, and place it over the tart dish. Press it down and trim any excess.

 

• Layer the Base: Sprinkle breadcrumbs evenly over the dough. Arrange the plum wedges, cut side up, in concentric circles on the brioche shell. Let it sit at room temperature for 45 minutes until the dough's edges puff up.

 

• Preheat the Oven: In the meantime, preheat the oven to 200°C (fan-assisted) and place a baking tray inside to heat.

 

• Prepare the Custard Mixture: For the custard filling, combine egg yolks and two-thirds of the sugar in a bowl. Add the sour cream, whisk until well combined, and set it aside.

 

• Sweeten the Plums: Sprinkle the remaining sugar over the plums. Transfer the tart to the preheated oven and bake for 5 minutes. Remove it from the oven, reduce the temperature to 180°C (fan-assisted).

 

• Add the Custard: Pour the custard mixture evenly over the fruit and return the tart to the oven. Continue baking for approximately 35-40 minutes until the dough turns golden brown, the fruit becomes tender, and the custard sets.

 

• Cool and Serve: Let the tart cool on a wire rack. It is best enjoyed when served warm.

"bon appétit"