Home Recipes Linzer cake full of curd with plums and crumble

Linzer cake full of curd with plums and crumble

Step by step we present you a great recipe for a linzer cake full of curd with plums and crumble. It will perfectly complement a cup of hot tea, cocoa or coffee. Not only children will love it, but also hungry adults. If you love to eat sweets and are a passionate cook or chef, you will be delighted with this novelty. Thanks to Martina for the recipe.

delikátní jablečný koláč s mascarpone – jednoduchý a chutný – jednoduchý a chutný

Recipe for linzer cake full of curd:

What we will need:


  • 100 g butter
  • 50 g of icing sugar
  • 1 vanilla sugar
  • 1 egg
  • 220 g plain flour
  • 1/4 teaspoon baking powder or baking soda
  • salt


  • 500 g fat curd in a tub
  • 50 g sugar meal
  • 1 vanilla sugar
  • 2 eggs
  • 1 cream /or vanilla/ pudding powder
  • plums


  • 100 g semi-coarse flour
  • 50 g semolina sugar
  • 50 g butter
  • 1/2 teaspoon cinnamon

How we will proceed:

1. Let the butter loosen and beat together with the two sugars until light and foamy. Add the eggs and combine. In another bowl, mix the salt, flour and baking powder /or baking soda/, add to the butter mixture and work into a linzer dough.

2. Using your hands, press the dough into the bottom and sides of the cake tin (I used a 24 cm diameter tin).

3. Turn the oven to 180 °C (160 °C).

4. I used compote plums and let them drain.

5. Place the curd, both sugars, custard powder and egg in a bowl and whisk.

6. Pour the cottage cheese mixture into the cake pan with the batter and top with the plums, cut side up.

7. Cut the cold butter into cubes, sprinkle in the flour, sugar and cinnamon and work into a crumbly crumble with your hands. Sprinkle this generously over the plums on top of the cake.

8. Place the pie in the ovenand bake for 60 – 70 minutes until golden brown. Or you can tell when the curd in the filling starts to rise all the way up from the edges.Once the centre starts to rise, the pie is done.

9. Let cool and serve.It is delicious still moist about 3 hours after baking, but also the next day chilled from the fridge.

Good taste!