John Myers
Contents
show
Ingredients
Dough:
- 750 g Flour
- 2 packet Dry yeast
- 1 Egg
- 100 g Liquid butter
- 100 ml Milk lukewarm
- 2 tbsp Sugar
- 1 tbsp Yogurt 10% fat
Covering:
- 500 ml Milk
- 1 packet Vanilla pudding
- 2 tbsp Sugar
- 1 Egg
- 1 kg Plums pitted and halved - about 1.2 kg with stone
- 2 packet Vanilla sugar
- 1 pinch Cinammon
Streusel:
- 150 g Flour
- 125 g Butter
- 50 g Sugar
Instructions
to make dough
- Mix the flour with the dry yeast, make a well in the middle. Put in the other dough ingredients and work into a dough. Let stand warm for 30 minutes. In the meantime, knead the crumble ingredients and put them in the refrigerator, wrapped in foil.
Dough and pudding on the tray
- Line a baking sheet with baking paper and preheat the oven to 180 ° C O / U. Pull the dough into a flat cake, put it out of a sheet and roll it out correctly (with a wine bottle you can get into all corners). Cook the pudding powder as directed. Separate the egg, stir the yolks into the hot pudding, beat the egg white until stiff and fold into the slightly cooled pudding. Spread the pudding thinly on the dough.
complete and bake
- Now arrange the plum halves on the pudding, mix the vanilla sugar and cinnamon and serve the plums. Take the crumble mixture out of the refrigerator and crumble over it. Bake the whole thing on the middle rack for about 45 minutes. Take out and serve with the hot afternoon drink, preferably still lukewarm, with whipped cream.
comment
- Don't be surprised that the crumble mixture is so soft, I don't like crumble crunchy, rather a bit buttery.
tip
- If children and drivers do not consume the cake: Mix the vanilla sugar with 1 tablespoon of sugar and sprinkle with 2 cl slivovitz before sprinkling (more sugar to bind to liquid).
Nutrition
Serving: 100gCalories: 300kcalCarbohydrates: 44.5gProtein: 6.2gFat: 10.7g
