John Myers
Ingredients for 4 servings:
- 500 g wheat flour type 405
- 1 cube of yeast
- 250 ml milk, lukewarm, 3.5% fat
- 80 g sugar
- 1 m.-sized egg(s)
- 1 pinch of salt
- 75 g butter, soft
- 1.8 kg plums
- 300 g wheat flour type 405
- 150 g sugar
- 1 packet of Bourbon vanilla sugar
- 175 g butter, soft
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 20 minutes
Sheet cake
Put the flour in a mixing bowl and crumble in the yeast. Add the milk, sugar, egg, salt, and butter and knead with a dough hook for about 5 minutes until you have a smooth dough. Cover and let rest in a warm place for 60 minutes. Then knead thoroughly again and roll out on a floured work surface the size of a baking sheet. Loosely roll the dough out on a rolling pin and unroll it again on a greased baking sheet. If there are any overhanging edges, simply trim them. Halve the plums lengthwise, remove the stones, and lightly score one side (for decoration). Place them close together on the dough like roof tiles, with the cut side facing up. Knead the flour, sugar, vanilla sugar, and butter into coarse crumbles and spread loosely on the plums. Bake in an oven preheated to 180°C (top/bottom heat) for about 35-40 minutes on the middle shelf. Serve with cinnamon cream.
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