Summary

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

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Instructions

1. 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.
2. 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.
3. Wash and quarter the plums.
4. 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.
5. Bake the cake in a preheated oven at 180 ° C for about 25 minutes.
6. Toast the almonds in a pan without fat.
7. Mix the cream with the creme fraiche, egg yolks, powdered sugar, cinnamon, vanilla sugar, rum and almonds.
8. After the baking time, spread the topping over the plums and bake for 15 minutes at 180 ° C.