Plum& Almond-filled yeast Cake & Cookies

My friend gave me 2 kilos of ripe plums and I decided to use the plums and make a cake for another friend. I love plums in every form but didn’t feel like making the good old plum cake, I wanted something more adventurous and impressing. I made a jelly from the plums and an almond cheese cake and filled in the yeast dough.

Plum almond filled yeast cookie
Plum almond filled yeast cookie

It definitely requires more time. I enjoyed myself as it is a fun job and the result is very satisfying – a soft and sweet cake. My friends liked it too!

 

Plum almond filled yeast cookies
Plum almond filled yeast cookies

 

* For a stronger marzipan taste – add Almond syrup or Amaretto to the almond cheese. I haven’t tried yet but I’m definitely buying almond syrup for next time.

*This dough is a basic vegan yeast dough, it can definitely be used for other cookies or cakes with different fillings.

*I played with the dough and made both a cake and cookies. making the cookies is messier because when cutting the dough some of the filling spills out. I liked both results

Plum almond filled yeast cake
Plum almond filled yeast cake

Plum&Almond-filled yeast Cake & Cookies
Print Recipe
Servings Prep Time
2 cakes 1.5 hours
Cook Time Passive Time
30 minutes 1.5 hours
Servings Prep Time
2 cakes 1.5 hours
Cook Time Passive Time
30 minutes 1.5 hours
Plum&Almond-filled yeast Cake & Cookies
Print Recipe
Servings Prep Time
2 cakes 1.5 hours
Cook Time Passive Time
30 minutes 1.5 hours
Servings Prep Time
2 cakes 1.5 hours
Cook Time Passive Time
30 minutes 1.5 hours
Ingredients
Plum Jelly
Almond Paste
  • 200 grams Almonds soaked for 2-5 hours.
  • 2 apples medium, peeled and cut into squares
  • 1 tsp Vanilla extract of good quality
  • 1/2 lemon juice it.
  • 30 grams Sugar
  • almond syrup or amaretto. optional, I didn't use - if using - reconsider the cointreau.
  • 2 cups water if needed, add gradually
Yeast Dough
Servings: cakes
Instructions
Preparations
  1. peel, cut and cook the 3 apples in a bit of water until soft. make sure that the water are evaporated almost completely. when ready - puree the apples using a hand blender and put aside for a cool down.
Making Jelly
  1. While the apples are cooking, use a different pot to cook the plums with a bit of water and sugar. if you wish - add lemon juice and black pepper. cook over low heat
  2. when the jelly is thicker (takes about 20-30 minutes) - turn off heat and add Cointreau (optional). the jelly doesn't need to be very thick and can still be quite runny for the purpose of this cake.
Preparing the Dough
  1. In a big bowl combine all the dry ingredients. stir well.
  2. Combine the milk, oil, lemon zest and 1/3 of the apple puree (keep 2/3 of puree for the almond paste). stir well and add to the big bowl.
  3. knead the dough well and make sure that it's soft and easy to work with. if too sticky - add just a bit of flour. if too dry - add a bit of water.
  4. Cover the bowl with a clean towel and put in a warm place for 1 hour, to allow the dough to grow. if the dough hasn't doubled, wait a bit longer.
Making Almond Paste
  1. Almonds - better to get blanched almonds, otherwise - after soaking the almonds, blanch in boiling water for 1-2 minutes, wash with cold water and easily peel the shells off.
  2. Blend the Almonds with 2/3 apple puree, sugar, vanilla, and lemon juice. when needed- add water. 10-15 minutes should be enough just to grind everything into a smooth paste. the texture should resemble Ricotta.
Making Cake or Cookies
  1. the first steps are identical - divide the dough into 4 smaller balls. use a rolling pin to flatten a dough ball on a floured surface. the purpose is a 1-2 mm thick dough rectangle - if needed fold back the ends and keep flattening.
  2. Spread 1/4 of the almond paste onto the dough rectangle evenly. leave some empty space on the edges.
  3. Evenly spread 1/4 of the plum jelly as a second layer on the almond paste,. leave some empty space on the edges.
  4. Start folding from one of the longer ends
  5. Keep rolling very tightly and gently until you have a dough roll. if making cookies- carefully transfer this roll to a wide baking pan and put in the freezer for 30-40 minutes. do the same with the other dough balls.
  6. Cake - Each cake is made of two dough rolls. join together two ends of dough rolls and pleat them into each other. carefully transfer into a deep cake pan. put in a warm place for another 30 minutes to allow the cake to grow.
  7. Bake at 180 degrees C (350 F) for 20-30 minutes until the cake is golden brown. keep refrigerated. I didn't take a picture but it looks superb inside too.
  8. Making cookies - we shortly freezed the dough rolls to allow an easier cutting into cookies. it will still be a messy job 🙂 Use a big knife to cut the cookies (about 1.5 cm each cookie - 0.5 inch) one after the other.
  9. mend the cookies' shape to get round cookies and place on a wide baking pan with several cm distance between one another. put in a warm place for 30 minutes to allow the cookies' growth.
  10. Bake at 180 degrees C (350 F) for 10-15 minutes until the cookies are golden brown. keep refrigerated. if not eating all at once - I recommend freezing when the cookies are still a bit warm, it will keep them fresh.
Recipe Notes

I'd love to get more feedback - questions about recipes, comments and suggestions! 

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