John Myers
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Florentine Plum Cake
The perfect florentine plum cake recipe with a picture and simple step-by-step instructions.
Yeast dough
- 140 ml Milk
- 20 g Yeast
- 50 g Sugar
- 250 g Wheat flour type 550
- 20 g Liquid butter
- 1 pinch Salt
Florentine mass
- 85 g Butter
- 45 g Sugar
- 40 g Honey
- 30 g Liquid cream
- 90 g Sliced almonds
anything else
- 80 g Crumble
- 10 g Sugar
- 1 kilogram Fresh plums
- 1 kilogram Cinnamon sugar
Prepare yeast dough
- Heat the milk to 40 degrees – dissolve the sugar and yeast in it – add flour and salt – knead well with the food processor – after a few minutes add the liquid butter and continue kneading until an elastic dough is formed
- then cover the dough and let it rest in a warm place for approx. 10 to 15 minutes – then roll out the dough and place it in the cake tin – pull up one edge – let rise again in a warm place for 15 to 20 minutes
Preparation of the Florentine mass
- Bring the butter, sugar, honey and cream to the boil in a small saucepan – simmer for 5 minutes, then add the almonds, stir and allow to cool
sweet crumbs
- Mix the crumbs with the sugar and spread on the yeast dough – by covering with the florentine mixture, all the moisture in the fruit remains in the cake …. the crumb layer absorbs this and prevents the base from becoming too soft
top with plums and Florentine mixture
- Halve the plums and then quarter them, but don’t cut them all the way through – distribute the plums densely on the cake and sprinkle with cinnamon sugar – spread the florentine mixture over them
to bake
- Bake in the preheated oven for about 35 minutes at 180 degrees O / U
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