Plum cake with crumble
Ingredients
For the dough base:
350 g
wheat flour
60 g
sugar
Some
Vanilla pulp or vanilla sugar
180 ml
milk, lukewarm
1
egg
30 g
yeast, fresh
Some
salt
60 g
butter, liquid
Some
lemon zest, grated
For the topping:
1.5 kg
plums, pitted
Some
cinnamon for dusting
For the crumble:
300 g
flour
200 g
sugar
1 Tablespoon(s)
vanilla sugar
1 Teaspoon(s)
cinnamon
200 g
butter, cold, in pieces
Preparation
- In a small bowl, make a pre-dough with 3 tablespoons of flour, 1 teaspoon of sugar, yeast and half of the lukewarm milk, cover and leave to rise in a warm place. While the dough rises, wash the plums and remove the stones.
- Put the remaining ingredients for the yeast dough in a bowl and add the pre-dough after rising. Mix the dough with the dough hook until light bubbles appear. Now cover again and leave in a warm place until its volume has doubled.Preheat oven to 190°C / upper and lower heat.
- To make the crumble, quickly knead the flour with the cold, chopped butter, sugar, vanilla sugar and cinnamon and crumble into crumbs.
- Grease the tray and roll out the yeast dough on it. Spread the plums in a fan shape, dust with a little cinnamon and spread the crumbles evenly on top.Bake at 190 °C for about 35 - 40 minutes.
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