Plum – Nut – Streusel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 100 ml milk
- 300 grams flour
- 0.5 ½ cube yeast, (approx. 20g)
- 40 g suar
- 40 g butter, soft
- 1 sachet flavor, (lemon flavor)
- 1 egg (s)
- 1 pinch (s) salt
For the topping: (marzipan - nut - layer)
- 200 g marzipan raw mixture
- 1 egg (s)
- 300 g nuts, round
- 1 packet vanilla sugar
For the topping: (fruit and crumble)
- 1 kg plum (s)
- 200 g flour
- 50 g nuts, round
- 125 g suar
- 1 packet vanilla sugar
- 125 g butter, cold
- 2 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- For the dough, heat the milk lukewarm. Sift the flour into a bowl, make a well. Crumble in the yeast, mix with a little milk and 1 teaspoon sugar. Cover and let the dough rise in a warm place for 15 minutes.
- Add the remaining sugar, remaining milk, butter, flavoring, egg and salt, knead everything into a smooth dough. Cover and let rise twice in a warm place.
- Knead briefly on a floured surface, roll out into a rectangle and place on a greased tray.
- For the nut layer, dice the marzipan, knead with the egg, nuts and 1 packet of vanilla sugar. Roll out on a surface sprinkled with ground nuts, place on the yeast dough.
- Preheat the oven to 180 ° C.
- Wash and stone the plums, spread on top of the marzipan and nut mixture.
- For the crumble, knead the flour, nuts, sugar, vanilla sugar and butter in pieces and sprinkle over the plums.
- Bake the cake for approx. 45 minutes. Let cool, then dust with icing sugar.
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