Mirabelle plums are in season in late summer and are always a welcome treat in our kitchen. Especially when they can be used to make a delicious Mirabelle Plum Custard Streusel Cake like this one here. A cake with streusel topping and a custard filling only turns into something truly amazing when a generous amount of fruit snuggles in between the custard and the streusels. This cake would be fine without it, of course, but adding fruit or berries makes it just soooo much better!

I love simple cakes like this one here, where you can use the same streusel mixture for both the base and the topping. It makes everything so much easier. A shortcrust pastry base is nice, but why go to the trouble of making shortcrust and a separate streusel topping when there’s an easier way? This cake is every bit as delicious as others that require more effort I’d say…

Streusel cakes with custard filling are loved around here. That’s why we already have several recipes for those cakes here on the blog. Using the streusels and custard as a foundation allows you to bake all sorts of different cakes. The fruit or berries you choose for the topping make all the difference. Pretty much anything goes here. You can simply use fresh fruit or cook up a compote beforehand to use as a layer between the custard and the streusels.

Mirabelle plums – the plum’s little sister

Botanically speaking, Mirabelles belong to the plum family, yet they are significantly smaller, often yellow-orange in color, and possess a more delicate, sweeter flavor. The largest Mirabelle-growing region is found in Lorraine, where approximately 70% of the world’s supply is cultivated. (Source: www.bzfe.de) The region is so closely linked to the fruit that the »Mirabelle de Lorraine« even has a protected geographical indication status (PGI). Unfortunately, the season typically lasts only a short time during August and Septembe. So it is well worth stocking up on the little fellas while they are available.

Streusel texture – the cold butter trick

Cold butter is the key to streusels with a great texture and a bit of a »crunch«. Ideally, it shouldn’t warm up while you’re working with it. Otherwise, it blends too much with the flour, resulting in a dense streusel dough rather than loose, crumbly bits. That’s why it’s best to start working the mixture with a fork and finish up with your hands. This creates lovely, different-sized streusels that turn out nice and crisp when baked.

Almonds in the streusels and as an additional topping – is it too much?

The ground almonds in the streusel mixture add a nutty flavor and help to absorb some moisture, while the sliced ​​almonds on top provide toasted notes and a rustic look. If you prefer, you can skip the extra almonds on top – the cake will still be delicious.

What are the alternatives if mirabelle plums aren’t in season?

Fresh mirabelle plums are only available for a few weeks a year, but Damson plums or regular plums work just as well as substitutes. Even if the flavor profile differs slightly from the signature honey-like taste of mirabelles. »Different« doesn’t mean »worse« here. A cake made with other fruits is sure to taste just as delicious.

We have plenty more mirabelle plum recipes here on the blog, of course. If you enjoy baking cheesecake, for instance, you might want to take a closer look at our Mirabelle Plum Streusel Cheesecake. It’s easy to make and absolutely scrumptious. Just like with this custard streusel cake here, the streusel mixture is used for both the base and the topping.

Our Mirabelle Plum Poppy Seed Streusel Cheesecake requires a little more effort to make. For this one, you actually need to prepare a separate dough for the base. The crumble mixture alone isn’t enough. But the extra work pays off: the cake is incredibly tasty, creamy, and wonderfully fruity thanks to the mirabelle plums. Anyone who enjoys baking with poppy seeds will likely love this cake.

INGREDIENTS / ZUTATEN

DIRECTIONS / ZUBEREITUNG

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1. Start with the Mirabelle plums – they will take the longest to prepare. Wash and dry them, then cut them in half and remove the stones. Set them aside until needed.

2. Add the cornstarch, sugar, and vanilla extract for the custard to a small bowl and mix with a little milk until well combined. Pour the remaining milk into a saucepan and bring to a boil. As soon as you can see bubbles starting to rise, add the cornstarch mixture and stir it in. Let the custard cook for a moment (while stirring constantly) until it has thickened nicely. Remove the saucepan from the heat and let the custard cool for about 5 minutes, then add the egg yolk and stir it in. Set aside until ready to use – stirring occasionally to prevent a skin from forming.

3. Preheat the oven to 180°C (350°F) fan-forced. Line a 24cm springform tin* with baking parchment and set aside.

4. For the streusels, add flour, sugar, ground almonds, and salt to a large bowl. Add the butter in small pieces. Next, add the egg and vanilla extract and mix them in. We always use a fork first until the egg is reasonably well combined with the flour – then we use our hands to create different-sized streusels.

5. Transfer about 2/3 of the streusels to the prepared springform tin and press them to the bottom and sides – you want the dough going at least two fingers wide up the sides. Next, pour the custard into the baking tin and distribute evenly. Add the Mirabelle plums on top. Mix the remaining streusels with the sliced almonds and sprinkle everything on top of the plums. Sprinkle some additional coarse sugar on top (optional) and bake the cake for about 35-38 minutes in the lower third of the preheated oven. The Mirabelle plums should have softened, and the streusel should look golden. If the streusels get too dark, simply cover the cake with a piece of baking parchment and continue baking. Remove the finished cake from the oven and let it cool down completely on a wire rack. Serve with whipped cream.

1. Am besten mit den Mirabellen starten – die brauchen am längsten. Dazu die Früchte erst einmal gut waschen und abtrocknen, dann halbieren und die Steine entfernen. Bis zur weiteren Verwendung zur Seite stellen.

2. Speisestärke, Zucker und Vanille Extrakt für den Pudding in eine kleine Schüssel geben und mit ein wenig Milch glatt rühren. Die restliche Milch in einen Topf geben und aufkochen. Sobald man Blasen aufsteigen sieht, die Stärkemischung dazugeben und unter ständigem Rühren dazugeben. Den Pudding kurz blubbern lassen, bis er schön angedickt hat. Vom Herd ziehen und 5 Minuten abkühlen lassen, dann das Eigelb unterrühren. Bis zur weiteren Verwendung zur Seite stellen und immer wieder mal umrühren, damit sich keine Haut bildet.

3. Den Ofen auf 180°C (350°F) Umluft vorheizen. Eine 24er Springform* mit Backpapier auslegen. Zur Seite stellen.

4. Mehl mit Zucker, Mandeln und Salz in einer großen Schüssel vermischen. Die Butter in kleinen Stücken dazugeben. Das Ei und den Vanille Extrakt ebenfalls dazugeben und alles gut vermengen – wir verwenden immer erst einmal eine Gabel, bis sich das Ei einigermaßen mit dem Mehl verbunden hat und dann kommen die Hände zum Einsatz. Es sollen unterschiedlich große Streusel entstehen.

5. Etwa 2/3 der Streusel in die vorbereitete Form schütten und dann am Boden und den Seiten festdrücken – der Rand sollte mindestens zwei Finger breit sein. Den Pudding noch einmal durchrühren und dann in die Form schütten und gleichmäßig verstreichen. Die Mirabellen auf dem Pudding verteilen. Die gehobelten Mandeln mit den verbliebenen Streuseln vermischen und dann auf den Mirabellen verteilen. Nach Belieben alles noch mit etwas grobem Zucker bestreuen (optional) und dann für etwa 35-38 Minuten im unteren Drittel des vorgeheizten Ofens backen. Die Mirabellen sollten schön weich sein und die Streusel dürfen etwas Farbe bekommen haben – sollten sie allerdings zu dunkel werden, einfach mit einem Stück Backpapier abdecken und weiter backen. Den fertigen Kuchen aus dem Ofen holen und dann auf einem Kuchengitter komplett abkühlen lassen. Uns schmeckt der Kuchen mit etwas Schlagsahne am besten!

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Here is a version of the recipe you can print easily.

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Description

If you can get your hands on Mirabelle plums, this cake should be the one to bake: A Mirabelle Plum Custard Streusel Cake. So good! You’ll love it!

For the vanilla custard:
13.5 fl. oz. (400ml) milk (3.5% fat)
1.6 oz. (45g) cornstarch*
2 tbsp. sugar (fine)*
2 tsp. vanilla extract*
1 large egg yolk

For the streusels:
7.8 oz. (220g) all-purpose flour*
3/4 cup (150g) sugar (fine)*
3.5 oz. (100g) ground almonds*
1/4 tsp. salt
2/3 cup (150g) cold butter
1 large egg
1 tsp. vanilla extract*

For the topping:
about 28 oz. (800g) Mirabelle plums, halved & pitted
2-3 tbsp. almonds*, sliced
1-2 tbsp. coarse brown sugar (optional)

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1. Start with the Mirabelle plums – they will take the longest to prepare. Wash and dry them, then cut them in half and remove the stones. Set them aside until needed.

2. Add the cornstarch, sugar, and vanilla extract for the custard to a small bowl and mix with a little milk until well combined. Pour the remaining milk into a saucepan and bring to a boil. As soon as you can see bubbles starting to rise, add the cornstarch mixture and stir it in. Let the custard cook for a moment (while stirring constantly) until it has thickened nicely. Remove the saucepan from the heat and let the custard cool for about 5 minutes, then add the egg yolk and stir it in. Set aside until ready to use – stirring occasionally to prevent a skin from forming.

3. Preheat the oven to 180°C (350°F) fan-forced. Line a 24cm springform tin* with baking parchment and set aside.

4. For the streusels, add flour, sugar, ground almonds, and salt to a large bowl. Add the butter in small pieces. Next, add the egg and vanilla extract and mix them in. We always use a fork first until the egg is reasonably well combined with the flour – then we use our hands to create different-sized streusels.

5. Transfer about 2/3 of the streusels to the prepared springform tin and press them to the bottom and sides – you want the dough going at least two fingers wide up the sides. Next, pour the custard into the baking tin and distribute evenly. Add the Mirabelle plums on top. Mix the remaining streusels with the sliced almonds and sprinkle everything on top of the plums. Sprinkle some additional coarse sugar on top (optional) and bake the cake for about 35-38 minutes in the lower third of the preheated oven. The Mirabelle plums should have softened, and the streusel should look golden. If the streusels get too dark, simply cover the cake with a piece of baking parchment and continue baking. Remove the finished cake from the oven and let it cool down completely on a wire rack. Serve with whipped cream.

Notes

The kitchen is calling, time to bake!

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