Summary

Ingredients

For the ground:

• 500 g flour and possibly a little cornstarch
• 21 g yeast
• 5 g salt
• 50 grams sugar
• 50 g butter, soft
• 200 ml milk, lukewarm
• 1 egg (s)

For covering:

• 1 kg plum (s)

For the sprinkles:

• 300 grams flour
• 200 g butter
• 125 g suar
• 1 teaspoon cinnamon
• possibly cornflakes

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Instructions

1. I never make a pre-dough because it works wonderfully without it and I therefore don`t need it. But if you want to do one, you can do it the way you like to do it and know it.
2. Mix 100 ml of the lukewarm milk with yeast and salt and set aside for 30 minutes.
3. In the meantime, briefly knead the flour and soft but not too runny butter.
4. Add the yeast milk as well as the rest of the milk, sugar and the egg and knead for at least 10 minutes, either with the machine or with your hands, the main thing is that it is kneaded for a long time until a smooth dough is formed. Now cover the dough and let it rest in a warm place for at least 1-2 hours until it has significantly increased its volume. Of course, you can also have all of this prepared in the BBA.
5. After resting or rising, whip the yeast dough again vigorously and knead well.
6. Now roll out the dough into a large rectangle on a floured work surface and place on the well-greased or lined with baking paper tray and press on. Let rise for another 15 minutes.
7. Wash the plums, cut in half, remove the stones and distribute evenly on the floor.
8. The soil should be well covered, if the amount is not enough, either more can be used or the distances between the plums should then be larger. It is best to spread a little starch on the ground beforehand, this catches the juice of the plums well and does not allow the soil to become too soggy.
9. For the crumble, put all the ingredients in a bowl and knead and crumble until there are large lumps or until the butter has spread out properly. I like to add 2 tablespoons of crushed corn flakes, that makes the crumble even more crispy. Now sprinkle the finished crumble evenly over the plums.
10. Put the tray in the preheated oven and bake at 180 ° C top / bottom heat or 170 ° C fan oven for a good 30-35 minutes. Every oven is different, so make sure that when the sprinkles are brown, the cake is ready.
11. The yeast dough base makes the cake very loose and won`t dry out after a few days. I like a lot of streusel, so the large amount, if you like less, you can freeze the rest or cut the recipe for the streusel in half.
12. The cake stays fresh for a good 5 days if it is covered and stored in a cool place.