Plum cake with a fine nut layer

Ingredients for 1 servings:

• ¼ liter of milk
• 300 g butter
• 500 g flour, dark, type 1050
• 2 packets of yeast (dry yeast)
• 300 g brown sugar
• Salt
• 2 tbsp rum
• 6 eggs
• 1 ½ kg plum(s)
• 400 g hazelnuts, ground
• ½ bottle of bitter almond flavor
• 300 g flour
• 100 g sugar
• 1 packet of vanilla sugar
• powdered sugar

Instructions

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

Heat the milk, melt 100g butter in it, and let cool slightly. Mix the dark flour and yeast. Add 100g brown sugar, a pinch of salt, rum, 2 eggs, and milk. Knead well, cover, and let rise for about 30 minutes. Pit the plums. For the nut filling, mix the hazelnuts, 4 eggs, 200g brown sugar, and bitter almond flavoring. For the crumble, melt 200g butter. Mix the white flour, sugar, vanilla sugar, and a pinch of salt. Add the melted butter and knead everything with a dough hook. Knead the yeast dough again and roll it out on a roasting pan. Spread the nut filling over the dough. Distribute the plums on top. Sprinkle the crumble on top. Bake at 175°C (150°C fan oven) for 40-45 minutes until golden brown. Let cool and dust with powdered sugar. Serve with whipped cream.