Plum Cake with Vanilla and Cinnamon Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500g flour
- 20 g yeast, fresh
- 60 g suar
- 200 ml milk, lukewarm
- 1 egg (s)
- 1 egg yolk
- 1 lemon (grated zest)
- 50 g butter
For covering:
- 1 ½ kg plums
- 50 g almond (s), chopped
- 50 g crème fraîche
- 50 ml whipped cream
- 1 egg yolk
- 20 g powdered suar
- 1 teaspoon cinnamon
- 1 packet vanilla sugar, (bourbon)
- 1 tablespoon rum, brown
Print Recipe
Pin Recipe Instructions
- Crumble the yeast and dissolve it with the sugar in the lukewarm milk. Add 100 g sifted flour to the milk and stir until smooth. Let rise for 20 minutes.
- Add the remaining flour, egg, egg yolk, lemon zest and butter to the dough and knead everything to a smooth dough. Let rise again for 30 minutes.
- Wash and quarter the plums.
- Knead the dough again and roll it out on a baking sheet (lined with baking paper). Press up the edges slightly. Let the dough rise again for about 20 minutes. Spread the plums on the dough like a roof tile and press in lightly.
- Bake the cake in a preheated oven at 180 ° C for about 25 minutes.
- Toast the almonds in a pan without fat.
- Mix the cream with the creme fraiche, egg yolks, powdered sugar, cinnamon, vanilla sugar, rum and almonds.
- After the baking time, spread the topping over the plums and bake for 15 minutes at 180 ° C.
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