Summary

Ingredients

For the yeast dough:

• 300 g spelled flour
• 0.75 ¾ pack dry yeast or 20 g fresh yeast
• 2 egg yolks
• 1 bottle bitter almond flavor or teaspoon almond rum
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 1 pinch lemon peel
• 125 ml almond milk (almond drink), warmed
• 50 g suar, brown
• 50 g veetable mararine
• Fat and flour for the tray

For covering:

• 2 kg plums (about 3 pounds pitted)
• 30 g spone cake, crumbled

To sprinkle:

• 50 g suar, brown
• 1 teaspoon, heaped cinnamon
• 0.5 ½ pack almond sticks or chopped almonds

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Instructions

1. Mix the flour, yeast, egg yolk, almond flavor, salt, vanilla sugar and lemon zest in a bowl.
2. In another bowl, mix the warmed almond milk with 50 g brown sugar and margarine until the sugar and margarine have dissolved.
3. Combine the bowl with the flour mixture and the one with the almond milk and knead. To do this, put kneading attachments on a mixer or knead by hand. Shape the dough into a ball and let it shake in the oven at 50 ° C top / bottom heat for 30 minutes.
4. Grease the baking sheet and dust with flour.
5. Halve the plums, stone them and cut the halves again.
6. Spread the dough out on the baking sheet, prick several times with a fork and sprinkle with the biscuit crumbs. Cover the dough tightly with plums. Mix the remaining brown sugar with the cinnamon and sprinkle over the plums. Spread the almond sticks on the cake as well. Let the cake rise for 15-20 minutes at room temperature with the windows closed.
7. Bake the sheet cake in a preheated oven at 175 ° C top / bottom heat for about 30 minutes. If necessary, check baking time from 25 minutes and remove earlier, depending on the degree of browning.
8. Let the baked cake cool down and enjoy.