Spelt plum cake with crumble

Ingredients for 1 servings:

• 8 tbsp milk
• 20 g dry yeast (yeast guarantee)
• 250 g spelt flour type 630
• 100 g cane sugar
• 1 egg yolk
• 1 pinch of sea salt
• 62 ½ g butter, soft
• 50 g amaretti biscuits
• 750 g plum(s), damsons or greengages
• 200 g spelt flour type 630
• 133 g cane sugar
• 133 g butter, soft
• 1 packet of vanilla sugar
• 1 pinch of sea salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Spelt yeast dough

Grease a shallow baking pan (approx. 30 cm). For the yeast dough, mix flour, sugar, salt, and yeast guarantor in a mixing bowl. Then add the egg yolk, milk, and butter and knead well. Roll out the dough to approx. 32 cm using a rolling pin. Carefully lift it onto the baking pan and spread it on the base. Pull up any excess dough to create an edge. Let it rest for approx. 15 minutes. During this time, wash, stone, and slice the plums or prepare the crumble dough. Preheat oven to 160°C (fan). For the crumble dough, mix the flour, sugar, vanilla sugar, and salt in a mixing bowl and then add the softened butter. Knead everything with a dough hook or by hand until crumbles form. For the topping, crumble the amaretti biscuits and spread them on the dough base. Arrange the plums on top. Finally, spread the crumble topping over the plums, ensuring there is enough yeast dough or crumble around the edges. Place the cake on the middle oven rack and bake for about 40 minutes at 160°C (320°F). Check the cake toward the end to ensure the crumble doesn’t get too dark. The cake tastes best served warm with fresh whipped cream. The yeast-guarantor mix ensures that the cake batter is slightly lighter than pure yeast dough and, above all, tastes great even a day later, and the dough doesn’t become soggy. Those who prefer classic yeast dough can easily adapt the recipe using classic yeast dough.