Summary

Ingredients

• 500 g flour, sifted
• 1 pack dry yeast
• 60 g butter, melted
• 60 g suar
• 250 ml milk, lukewarm
• salt
• 1 egg (s)
• 0.5 ½ pack custard powder (vanilla)
• 250 ml milk
• 2 tablespoon sugar
• 2 egg yolks
• 200 g marzipan paste, diced
• 1 ½ kg plums, pitted, halved
• 2 tablespoon apricot jam, heated
• 100 g powdered suar
• 1 teaspoon lemon juice
• 1 tablespoon water
• Grease for the tin

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Instructions

1. Mix the flour with the dry yeast. Work in melted butter, sugar, lukewarm milk, salt and 1 egg. Let the dough rise for 30 minutes.
2. Prepare a vanilla pudding according to the package instructions with milk and 2 tablespoons of sugar. Let cool down a little, then add 1 egg yolk and the marzipan mixture. Let cool down completely.
3. Knead the yeast dough well again and place half of it on a greased baking sheet. Spread the cold vanilla cream on top and then spread the plums on top with the cut surface facing up. Brush the edges of the pastry with the second whisked egg yolk. Roll out the remaining yeast dough to the same size and place it over the plums, gently pressing the edges. Prick several times with a fork and cover and let rise for 15 minutes.
4. Bake in a preheated oven at 180 ° C for approx. 45 minutes.
5. After baking, brush with the heated apricot jam. Finally, mix the powdered sugar with lemon juice and water and brush the cake with it while it is still warm.