Summary

Ingredients

• 375 g flour, 1 packae yeast douh / uarant
• 50 g mararine, semi-fat
• 50 grams sugar
• 200 ml milk, low in fat
• 1 pinch (s) salt
• 1 ½ g plums or plums, up to 2 kg
• 2 packs vanilla sugar, (for sprinkling after baking)
• 1 tablespoon powdered sugar, (for sprinkling after baking)
• Pinch cinnamon

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Instructions

1. Mix the flour, yeast dough guarantor, sugar, margarine, salt and milk well with the dough hook (mixer), then knead well with your hands again.
2. Margarine and milk do not have to be heated!
3. The dough should be nice and loose and separate well from the edge of the bowl and not stick.
4. Place baking paper on the baking tray and roll out the dough very thinly.
5. First press it wide with your hands and then place baking paper over the dough and roll it out very thinly with a rolling pin. Even the edges!
6. Prick the dough several times with a fork.
7. Let rest for 15 minutes, then cover with the washed and pitted plums thickly.
8. Bake in the preheated oven (fan oven 175 ° C) for 20 minutes.
9. Then sprinkle the plums with vanilla sugar and bake for another 10 minutes. But be careful not to let the dough get too dark. That can be done quickly! (Chopstick sample !!!)
10. After baking, sprinkle the cake with powdered sugar while it is still warm.
11. That makes it wonderfully juicy.
12. If you like, you can add a little cinnamon over the cake.
13. If you prefer to bake the cake with yeast, of course you have to adhere to the cooking times for the yeast dough.
14. For WW students, add 1.7 P per piece.