Plum&Almond-filled yeast Cake & Cookies
Servings Prep Time
2cakes 1.5hours
Cook Time Passive Time
30minutes 1.5hours
Servings Prep Time
2cakes 1.5hours
Cook Time Passive Time
30minutes 1.5hours
Plum Jelly
Almond Paste
  • 200grams Almondssoaked for 2-5 hours.
  • 2 applesmedium, peeled and cut into squares
  • 1tsp Vanilla extractof good quality
  • 1/2 lemonjuice it.
  • 30grams Sugar
  • almond syrupor amaretto. optional, I didn’t use – if using – reconsider the cointreau.
  • 2cups waterif needed, add gradually
Yeast Dough
  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

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