Plum cake

Ingredients for 1 servings:

• 200 g flour (wholemeal flour)
• 10 g yeast, fresh
• 1 egg(s)
• 1 pinch of salt
• 2 tbsp sugar
• some milk
• 1 ½ kg plums
• 50 g butter
• some sugar for sprinkling

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Yeast dough with plum topping

Put the flour in a bowl and make a well in the center. Crumble the yeast into small pieces and add it to the well. Add the salt and sugar. Heat 3 tablespoons of milk to lukewarm (not too hot!) and add it to the well. Mix it with the yeast using a fork (this is the so-called “pre-dough”). Let the dough rise in a warm place for about 10 minutes, covering the bowl with a cloth (the yeast will begin to “grow” or rise slightly). Add the egg and knead the entire dough with a dough mixer or hand mixer. If the dough is too hard, add a little more milk. The yeast dough should be chewy, but not too firm. Let the kneaded dough rise again for about 30 minutes. Grease a baking sheet with some of the butter. Place the dough on the baking sheet and spread it out with your hands (it helps if you have floury hands, so the dough doesn’t stick to your hands when kneading). Pull the dough up slightly along the edge of the baking sheet. Heat the remaining butter and spread it on the dough. Cut open and pit the plums, and place them on the dough, skin-side down. If you like a lot of fruit, you can layer the plums tightly; if you have very juicy plums, cover the base loosely. Bake the cake for about 20 minutes at 170°C, until the pastry is lightly browned and firm. Sprinkle with sugar at the end.