Lübeck plum cake

Ingredients for 1 servings:

• 1.18 kg flour
• 100 g margarine
• 480 g sugar
• 7 g salt
• 2 drops flavoring (vanilla)
• 3 drops flavoring (lemon)
• 52 g yeast
• 5 m.-sized eggs
• 300 ml milk
• 400 g butter
• some cinnamon sugar
• 200 g marzipan – raw mass
• 1 ½ kg plum(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Plum sheet cake with butter crumble and Lübeck marzipan

For a 40 x 60 cm baking tray: For the dough, put 650 g of flour, margarine, 80 g sugar, salt, flavorings, yeast, 1 egg, and the milk in a bowl and knead into a smooth dough. Then shape into a loaf and cover with foil. For the butter crumble, put 200 g sugar, 200 g butter, and 400 g flour in a bowl and rub and press (do not knead or stir) to form nice, even crumbles. For the Lübecker mass, put the marzipan mixture, 200 g sugar, 200 g butter, 4 eggs, and 125 g flour in a bowl and beat until fluffy. Wash and pit the plums. Once you’ve done that, grease a baking tray with a closed rim. Roll out the dough to the size of the baking tray and place it flat in the baking tray. Then pinch the dough (poke holes in it so the dough doesn’t bubble during baking). Now add the plums, cut-side up, until the baking sheet is full. Sprinkle with a little cinnamon sugar. Then fill a piping bag with the Lübecker mixture and pipe it across the baking sheet. Now simply spread the crumble topping on top. Let it rest for about 10 minutes, then transfer it to the preheated oven. Bake at 210°C for 40 minutes.