Czech Plum Cake




About: I'm from Italy and... And I love to cook, ride bike (and repair) and build whatever I can think of building; even if I'm not able to do it or I don't have the necessary equipment! :D

I had the opportunity to eat this cake when my parents, returning from Prague, brought it home. Fortunately they also brought a book of recipes of the Czech republic which also contained the recipe of this delicious cake.

Step 1: Ingredients

Prepare it is very simple and takes only a few ingredients easily available everywhere.

For the base

  • 200g flour
  • 200g durum wheat semolina
  • 30g brewer's yest (I used one packet of dry yeast powder 7g)
  • 40g sugar
  • 1/4 l of milk
  • 2 egg yolks
  • 60g melted butter

plums (to cover the entire cake I've used about 700g)

For the crumble:

  • 100g durum wheat semolina
  • 50g icing sugar (for crumble I always use sugar not icing sugar, so if you haven't icing sugar doesn't matter)
  • 60g butter

Icing sugar for finishing

Step 2: Yest

If like me you use dry yest powder, first of all cut the plums then start to prepare the rest.

If you use brewer's yest, prepare a dough with yeast and a little 'flour, sugar and milk and let it rise long enough. Once rised you can use it to prepare the base.

Instead if you use dry yest powder, acrivate it with a tbsp of flour, two of warm milk and one tsp of sugar. Once activated you can start preparing the dough base

Step 3: The Base

It's time to prepare the base. :D

Sieved the flour and add the leavened dough or activated yest (depending on the type of yeast that you used) and mix. Add now the rest of ingredients: mix the egg yolks with milk and sugar and add this mixture to the flour a little at a time. Finally add the melted butter.

It will come out a very soft and a little liquid dough. It only remains to bring it to the right consistency on a work surface. Place on a work surface a little flour at a time and knead until dough is smooth and homogeneous.

If you used the dry yeast powder, roll out the dough and put it in a pan for tarts (mine is 28 cm). Otherwise let rise a little further before roll out. If you have to let the dough rise again, while you wait you can cut the plums.

Step 4: Fill the Base

Now put the plums into the base with the skin to bottom. Once putted, prepare the

Step 5: Crumble

Prepare the crumble is very easy... Mix flour and sugar, then add the butter in pieces and mix with hands until dough is crumbly and mealy. When ready put it over the plums. Bake the cake in the oven at 170/180°c for 25-30 minutes.

For a better crumble I recommend you to use the butter colder than you can, then keep in the fridge until you need to use it.

Step 6: Finishing

Once baked, you can either eat it warm or cold. If you want and like it, before serving, sprinkle with icing sugar.

Buon appetito! ;)



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    12 Discussions


    4 years ago

    Hi from Czech! It' s really nice to find this cake... like from my mum :-)

    1 reply

    Reply 4 years ago on Introduction


    I love this cake, so when I made it I thought: why not share it? I hope I haven't done too many disasters and to have done as much as possible like the original (it was delicious).

    Sonia Thomas

    4 years ago on Introduction

    Its actually correct. I put "semola di grano duro" in google translate and got "durum wheat semolina" :) Again awesome recipe :)


    4 years ago on Introduction

    Hi, we call it semola di grano duro, durum wheat semolina is the
    translation i've found on the packet of the flour but I don't know if
    it's right.

    Sonia Thomas

    4 years ago on Introduction

    Maybe i am just ignorant, but I have never before seen a cake recipe that uses Semolina. I am a big fan of semolina. It is really good health wise. I will definetly try this recipe. Thank you for sharing :)

    Wonderful and thanks for sharing. So nice to have recipes from the old country. :) Going to have to try this. :)

    1 reply