Bavarian plum cake

Ingredients for 1 servings:

• 350 g flour
• 1 packet of dry yeast (7 g)
• 50 g butter, soft
• 125 ml milk, lukewarm
• 1 egg(s)
• 1 pinch of salt
• 1 tsp sugar
• 1 pack of lemon zest
• 1 ½ kg plums
• 40 g sugar
• 1 packet of vanilla sugar
• 2 tsp cinnamon

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes

Put the flour in a bowl and make a well in the middle. Add 1 packet of dried yeast (equivalent to 15 g of fresh yeast) to the well. Then add the butter in flakes to the flour, milk, egg, salt, 1 teaspoon of sugar, and the grated lemon zest. Mix everything with a dough hook until you have a soft, non-sticky dough. A large wooden spoon can be used instead of the dough hook. Keep the dough warm on a plate in the oven at 50°C – after about 30 minutes it will have doubled in size. Remove the dough from the plate and knead again (with your hands), allowing it to shrink slightly. Roll out the dough thinly until it is the size of a baking sheet. Place it on a baking sheet lined with baking paper and stretch it again to the edges and corners of the baking sheet. Unfold the washed, stemmed plums, remove the stones, and arrange them tightly, like roof tiles, on the dough (flesh-side up). Alternatively, use 3 jars of canned, sugared plums (375 ml drained weight), drain well, and spread them on the dough as well. Mix the vanilla sugar, sugar, and cinnamon together and sprinkle half of the mixture over the plums before baking. Bake in a preheated oven at approximately 190°C (top/bottom heat) for 35 minutes. Let cool, then pour the remaining sugar and cinnamon mixture over the plums. This can also be done just before serving.