Bavarian plum cake

Ingredients for 4 servings:

• 300 g spelt flour
• ¾ pack of dry yeast or 20 g fresh yeast
• 2 egg yolks
• 1 bottle of bitter almond flavoring or 1 tsp almond rum
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 pinch of lemon peel
• 125 ml almond milk (almond drink), warmed
• 50 g brown sugar
• 50 g vegetable margarine
• Fat and flour for the tray
• 2 kg plums (approx. 3 pounds pitted)
• 30 g biscuit, crumbled
• 50 g brown sugar
• 1 tsp, heaped cinnamon
• ½ pack of almond slivers or chopped almonds

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Mix the flour, yeast, egg yolks, almond flavoring, salt, vanilla sugar, and lemon zest in a bowl. In another bowl, mix the warmed almond milk with 50g of brown sugar and margarine until the sugar and margarine have dissolved. Combine the bowl containing the flour mixture and the almond milk and knead. To do this, attach the dough attachment to a mixer or knead by hand. Shape the dough into a ball and bake for 30 minutes in a preheated oven at 50°C (top/bottom heat). Grease a baking tray and dust with flour. Halve the plums, remove the stones, and score the halves again. Spread the dough out on the baking tray, pierce several times with a fork, and sprinkle with the sponge crumbs. Cover the dough densely with plums. Mix the remaining brown sugar with the cinnamon and sprinkle over the plums. Also distribute the slivered almonds over the cake. Let the cake rise at room temperature with the windows closed for 15-20 minutes. Bake the cake in a preheated oven at 175°C (top/bottom heat) for about 30 minutes. Check the baking time after 25 minutes and remove it sooner, depending on the degree of browning. Let the baked cake cool and enjoy.