This mirabelle sheet cake really convinces everywhere. If you’ve never used mirabelle plums in your desserts, it’s about time, because the yellow relatives of the plum taste simply delicious in baked goods. Especially together with the sour cream, the cake stays deliciously moist and does not become too sweet. Hurry, because Mirabelle plum season is from August to September and that’s when the sweet fruit tastes particularly good.
While it’s clear that this sheet cake looks like any other at first glance, convince yourself otherwise. On the one hand, Mirabelle plums are a fresh change from other fruits that should not be underestimated. Furthermore, the sour cream, which is sprinkled with cinnamon and sugar, gives a new and super delicious touch. Don’t forget that this is a yeast dough that comes out of the oven deliciously fluffy and fluffy.
It’s quite difficult to describe how well all these ingredients complement each other (because they really are exceptionally good). It looks like you just have to bake and taste our mirabelle sheet cake for yourself.
Of course, with all the praise (which is very much justified), no other cakes should be offended. It’s just that this mirabelle skin cake is particularly delicious. Nevertheless, we also love our refreshing cheesecakes in the summer. We can also serve you with some good pancake recipes.
We also have other great dessert recipes you should try:
Mirabelle sheet cake – the new go-to summer cake
Mirabelle plums are small, yellow relatives of plums and taste just as good. In this juicy Mirabelle puff pastry with sour cream frosting, they provide a fruity sweetness that will quickly make this recipe a favorite.
Crumble the yeast and mix with 100 g of sugar and 100 ml of warm milk until liquid. Melt the butter in a saucepan, remove from the heat and add the remaining milk. Place the flour, 1 pinch of salt, 1 egg and yeast mixture in a bowl. Add the milk mixture and knead everything with the dough hook of the hand mixer for about 5 minutes to form a smooth dough. Cover and let rise in a warm place for about 45 minutes.
Wash and pit the mirabelle plums. Mix the sour cream, 75 g of sugar and 3 eggs to one. Knead the dough again briefly, place on the greased baking sheet (approx. 32 x 39 cm) and press down with your hands to form a flat base. Spread the Mirabelle plums on the pastry and pour the glaze over the top. Mix 2 tablespoons of sugar with cinnamon and sprinkle over the sour cream. Bake in the preheated oven (electric stove: 200 degrees; circulating air: 180 degrees; gas: level 3) for about 20 minutes. Allow to cool. Dust with powdered sugar.