Yeast Dough: Plum Cake

Dough production:

1. Sieve flour. Mix in the sugar, salt and dry yeast. Make a well in the middle of the mixture and add the egg yolks.
2. Warm the milk to room temperature. Liquefy the butter and mix it with the milk. Pour milk on the egg yolk and mix with the flour. If there is no more liquid, tip everything onto the work surface and knead into a smooth dough with your hands. Shape the dough into a ball, cover with a cloth and let rest in a warm place. The dough is ready for further processing when the amount of dough has doubled.
3. While waiting, wash the plums, cut them in half and remove the core. Grease the oven’s baking sheet thinly. Preheat the oven to 180 ° top / bottom heat.
4. Take the dough out of the bowl and roll out evenly in thickness to the size of the baking sheet. Prick the bottom generously with a fork so that it does not form bubbles when baking.
5. Unfold the plums, starting from the top, and place them vertically in the dough. Leave about 2cm space between each row of plums.
6. When all the fruit is on the dough, sprinkle the plums with cinnamon sugar to taste. If you don’t like cinnamon, you can just use sugar. Place on the lowest rack in the oven and bake for 25 minutes.
7. When the baking process is finished, take the tray out of the oven and sprinkle with sugar again. Here the amount depends on the acidity of the plums … and on your own taste.
8. Once the plum cake has cooled down, cut the cake into even pieces (as you see fit) and serve. A fresh, cold vanilla cream tastes particularly good with it. Enjoy it :-))

Note:

1. Plum cake is great to freeze. It should already be cut into pieces so that you can take it out piece by piece as required. Briefly put in the micro or the preheated oven and it tastes like freshly baked.