Plum cake

Ingredients for 1 servings:

• 2 ½ kg plums, pitted
• 100 g sugar
• 200 g butter
• 300 g flour
• 1 vanilla pod(s), pulp
• 1 pinch of salt
• 250 g flour
• 20 g yeast
• 30 g sugar
• 1 pinch of salt
• 1 egg(s)
• 125 ml milk
• 25 g butter
• Cinnamon and sugar, for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 30 minutes

Base made from yeast and shortcrust pastry mixed

It’s best to prepare a shortcrust pastry the day before using sugar, butter, flour, vanilla, and salt and let it rest in a cool place for 12 hours. The next day, prepare a yeast dough from the remaining ingredients, which should be at room temperature: sift the flour into a bowl, crumble in the yeast, and mix with a little sugar, the milk, and a little flour to form a ball. Let it rise for half an hour. Then add the remaining ingredients and mix everything into a smooth dough. Let it rise for 2-3 hours. Knead the yeast and shortcrust pastry together again before using them for another time, then fold the shortcrust pastry into the yeast dough and place it on a greased baking sheet. Cover tightly with the plums and bake for about 45 minutes at 180°C. Sprinkle with cinnamon sugar after baking. The great thing about the dough is that the yeast dough makes it quite light and airy and also gives it that typical yeast flavor; the shortcrust pastry adds an extra buttery touch.