Plums – Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 900 g plums (plums)
- 190 g flour
- 100 ml milk, lukewarm
- 10 g yeast
- 2 tablespoon sugar
- 25 g butter, lukewarm
- 1 egg (s)
- 1 pinch (s) salt
For the sprinkles:
- 100 grams flour
- 75 grams sugar
- 1 tablespoon cinnamon
- 75 g butter, soft
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl. Make a well in the middle and add a few spoons of the lukewarm milk, the sugar and the crumbled yeast. Dust the edge with a little flour and cover and let rise in a warm place for about 15 minutes.
- Add egg, salt and butter and knead. Add milk as required by the texture of the dough. Knead the mixture into a smooth dough until it comes off the bowl well. Then cover with a cloth and let rise for about 20-30 minutes (possibly a little longer). It should then have about twice the volume.
- Cut, stone and halve the plums. Grease a springform pan. Press the dough together. Roll out 2/3 of the dough and place in the springform pan. Roll out the rest of the dough and use it to lay the edge. Lay out the plums in a scale from the outside to the inside.
- Process all ingredients of the crumble. Spread the finished crumble evenly on the cake. Preheat the oven to 175 degrees and finish baking the cake for 30-40 minutes.
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