Plum cake

Ingredients for 6 servings:

• 20 g yeast (one cube)
• 1 tbsp sugar
• 200 ml milk, lukewarm
• ½ kg flour
• 80 g sugar, possibly up to 120 g
• 1 packet of vanilla sugar
• 1 tbsp cinnamon
• 1 egg(s)
• 1 ½ kg plum(s)
• 200 ml cream and 3 – 6 tbsp sugar
• 1 egg(s)
• possibly almond(s), sliced

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

in old German style with yeast dough

Crumble the yeast cube into a large mixing bowl, mix with a tablespoon of sugar, and stir in the lukewarm milk. Mix everything well with a whisk and let it rise in a warm place for about 15 minutes. Stir in half of the flour (200g), one egg, sugar, cinnamon, and bourbon vanilla sugar, and mix well. Now add the remaining flour and knead vigorously with a dough hook (food processor or mixer) until the dough pulls away from the bowl. You may need to add a little more flour. Let the dough rise for another 30 minutes in a warm place. In the meantime, pit the plums and score the top edges three times with a sharp kitchen knife. Roll out the dough with a rolling pin on a floured table and then place it on a greased baking sheet. Now arrange the prepared plums next to each other on the dough, overlapping slightly if necessary. Finally, whisk the cream (200 ml) and the egg, season with a little cinnamon and 3 tablespoons of sugar, and pour over the plum cake. Sprinkle with flaked almonds, if desired. Bake at approximately 190 degrees Celsius (375 degrees Fahrenheit) for about 30 minutes. This goes perfectly with freshly whipped cream and a good cup of coffee with milk foam.