John Myers
Ingredients for 1 servings:
- 400 g flour
- 250 g margarine
- 1 egg(s)
- ½ cube of fresh yeast
- 75 g sugar
- 1 ½ kg plum(s)
- 3 tbsp vegetable oil
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes
for a cake tray
Combine the flour, room-temperature margarine, egg, and a pinch of salt in a bowl. Dissolve half a cube of fresh yeast in a little lukewarm water and add it. Knead everything by hand until you have a smooth dough. If the dough is still too wet, add a little more flour. It should no longer stick to your fingers. Then form the dough into a ball, place it in the mixing bowl, and cover completely with cold water. While the dough is “floating,” wash the plums, pit them, and cut them into eighths. After about 30 minutes, the dough should float to the surface. If it doesn’t, give it a quick nudge and wait a few more minutes. Then drain the water and knead the 75g of sugar into the dough. Grease a baking sheet and transfer the dough to the baking sheet in portions. Be careful, the dough won’t roll out. Distribute the plums over the dough and sprinkle with sugar if desired. Finally, drizzle with oil. Convection oven/top and bottom heat: 180 degrees, middle rack. Bake until the cake is golden brown on the bottom.
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