Summary

Ingredients

For the dough:

• 150 g wheat flour, (e.. type 1050)
• 15 g yeast, fresh
• 1 egg (s)
• 2 tablespoon sugar
• 50 ml milk
• 1 pinch (s) salt
• 1 squirt lemon juice

For covering:

• 150 g sour cream, 10% fat
• 2 sachets vanilla sugar
• 20 g hazelnuts, round
• 500 g plums
• 1 tablespoon, leveled sugar
• cinnamon

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Instructions

1. For the yeast dough:
2. Put the flour in a bowl and make a well in the middle. Sprinkle the sugar over it and crumble the yeast into the hollow. Pour some milk into the well, carefully stir in the yeast a little and then let stand for about 15 minutes. The yeast should bubble and grow a little.
3. Now add the egg, a pinch of salt and a few drops of lemon juice and knead everything well. Add as much milk as necessary so that the dough can be kneaded well.
4. Cover the finished dough again and let it rise in a warm place for about an hour until it has visibly enlarged.
5. Then knead well again and spread out thinly on a baking sheet lined with baking paper. For me it was enough to make a round flat cake with a diameter of 28 cm. It can be a bit of a chore, but it works.
6. For covering:
7. Mix the sour cream with the vanilla sugar and the ground hazelnuts. Spread the mixture on the dough.
8. Wash the plums, cut them in half, stone them and spread them on the dough with the cut surface facing up and press down a little.
9. Sprinkle with cinnamon and sugar. If the plums aren`t that sweet, add a little more sugar.
10. Bake in a hot oven at 170 ° C (fan oven) for about 20 minutes until the edge is nice and brown.
11. We ate this amount for two in the evening, as dessert it would surely be enough for 4 people.