Plum Crumble Cake from Tray By Sarah
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml milk
- 800 grams flour
- 1 cube fresh yeast (42 g)
- 225 grams sugar
- 250 g butter
- 1 egg (s)
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 1 ½ kg plum (s)
- Fat, for the drip pan
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Warm 100 ml milk lukewarm. Put 500 g flour in a bowl, make a well in the middle. Crumble in the yeast, mix with a little flour from the edge, 25 g sugar and lukewarm milk. Cover and let rest in a warm place for about 15 minutes.
- Melt 100 g butter. Pour in 150 ml of milk. The milk and butter mixture should be lukewarm. Put 50 g sugar, egg, salt and milk-butter mixture on the edge of the flour and knead into a smooth dough. Cover and let rise in a warm place for about 30 minutes.
- Melt 150 g butter for the crumble dough. Mix 300 g flour, 125 g sugar and vanilla sugar in a bowl. Pour in the butter and knead to make crumbles.
- Wash, halve and stone the plums. Grease the oven`s drip pan (approx. 32 x 38 cm) well. Roll out the dough on a floured surface to the size of the drip pan.
- Place the sheet of dough in the drip pan. Spread the plums on top like a roof tile, sprinkle with 25 g of sugar and the sprinkles. Cover and let rise for another 10 minutes.
- Bake in the preheated oven (electric stove: 200 °, convection: 175 °, gas mark 3) for 30-35 minutes. Let cool down. Cinnamon cream tastes good with it.
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