Quick plum cake from the tray

Ingredients for 1 servings:

• 375 g flour, 1 pack yeast dough / garant
• 50 g margarine, semi-skimmed
• 50 g sugar
• 200 ml low-fat milk
• 1 pinch of salt
• 1 ½ g plum(s) or damsons, up to 2 kg
• 2 packets of vanilla sugar (for sprinkling after baking)
• 1 tbsp powdered sugar (for sprinkling after baking)
• Pinch(s) of cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

no rising time, low-fat, suitable for WW, inexpensive

Mix the flour, yeast dough Garant, sugar, margarine, salt, and milk well with a dough hook (mixer), then knead well again with your hands. There’s no need to heat the margarine and milk! The dough should be nice and light and come away from the sides of the bowl easily and not stick. Place baking paper on the baking tray and roll out the dough very thinly. First press it down with your hands, then place baking paper over the dough and roll it out thinly with a rolling pin. Do this including the edges! Prick the dough several times with a fork. Let it rest for 15 minutes, then cover it thickly with the washed and pitted plums. Bake in the preheated oven (175°C fan oven) for 20 minutes. Then sprinkle the plums with vanilla sugar and bake for a further 10 minutes. But be careful that the dough doesn’t get too brown. This can happen quickly! (Use a toothpick test!!!) After baking, sprinkle the cake with powdered sugar while it’s still warm. This makes it wonderfully moist. If you like, you can sprinkle a little cinnamon over the cake. If you prefer to bake the cake with yeast, you’ll need to adhere to the yeast dough’s rising time. For those with a yeast dough, add 1.7 P per slice.