Plum cake on kefir

Soft cake on kefir with a pleasant plum sourness. Baking with plums is my real weakness. And I don't like fresh plums as much as baked ones. In this pie, the dough turns out to be very soft, slightly springy when pressed. A sour plum filling gives it a special charm.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Dough:

Flour

230

Sugar

150

Kefir

150

Butter

Eggs

Baking soda

0.5

Filling:

Plums

350

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 5 g

Fats 14 % 6 g

Carbohydrates 74 % 32 g

205 kcal

GI: 12 / 0 / 88

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
Measure the ingredients
Step 2:
Beat eggs with sugar.
Step 3:
Add soft butter.
Step 4:
Beat again until smooth.
Step 5:
Combine soda and kefir and leave for a couple of minutes.
Step 6:
Pour kefir into the egg mixture, mix.
Step 7:
Sift the flour and add it to the dough with constant whipping.
Step 8:
The dough has the consistency of thick sour cream.
Step 9:
Filling. Wash the plums, cut in half, remove the seeds and cut into slices.
Step 10:
Put the dough in a greased form with butter.
Step 11:
Spread the plum slices on top, slightly pressing them into the dough. Bake the cake for about 45 minutes at 180 ° C. Remove the finished cake from the mold, sprinkle with powdered sugar and cut into pieces.