Dough: Knead 300 g flour, 100 g sugar, 150 g Sanella, salt, 1 packet of baking powder and 2 eggs to form a smooth dough (you can also use the mixer hook) and then distribute evenly on a deep baking sheet (attention !!! The dough is pretty sticky, so get your hands wet).
Then cover the dough with the pitted and halved or quartered (it is better) plums as densely as possible.
For the topping, mix 3 tablespoons of sugar, 2 packets of vanilla sugar and 0.5 teaspoons of cinnamon well and then sprinkle the plums as evenly as possible.
Streusel: Lightly knead 100 g Sanella, 80 g sugar and 150 g flour in a small bowl with your pointed fingers. Do not let it become a dough, it should be crumbly!
Then spread the crumble over the plums.
Preheat the oven to 175 ° (convection or top and bottom heat).
Bake the tray on the middle rack for about 50 minutes. Check with your fingers whether the crumble is already lightly caramelized afterwards (should feel a bit hard), otherwise add another 5 minutes of baking time. Not much longer!
The dachi is an old family recipe. This is how my grandmother, who unfortunately passed away, always baked it. She came from Saxony and then came to Bavaria after the war. Unfortunately, I don`t know now whether this is a Saxon or a Bavarian recipe.
It tastes particularly good to us because of the shortcrust pastry base and the crunchy crumbles.
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