Plum crumble cake from Sarah's traybake

Ingredients for 1 servings:

• 250 ml milk
• 800 g flour
• 1 cube of fresh yeast (42 g)
• 225 g sugar
• 250 g butter
• 1 egg(s)
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 ½ kg plum(s)
• Fat, for the drip pan
• Flour , for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Heat 100 ml of milk to lukewarm. Place 500 g of flour in a bowl and make a well in the center. Crumble in the yeast, stir in some of the flour from the edge, 25 g of sugar, and lukewarm milk. Cover and let rest in a warm place for about 15 minutes. Melt 100 g butter. Pour in 150 ml of milk. The milk-butter mixture should be lukewarm. Pour 50 g of sugar, egg, salt, and the milk-butter mixture onto the floured edge and knead into a smooth dough. Cover and let rise in a warm place for about 30 minutes. For the crumble dough, melt 150 g of butter. Mix 300 g of flour, 125 g of sugar, and vanilla sugar in a bowl. Pour in the butter and knead into crumbles. Wash the plums, halve them, and remove the stones. Grease the oven tray (approx. 32 x 38 cm) well. Roll out the dough on a floured surface to the size of the roasting pan. Place the dough sheet in the roasting pan. Arrange the plums on top in a shingle pattern, sprinkle with 25g of sugar and the crumble. Cover and let rise for another 10 minutes. Bake in a preheated oven (electric oven: 200°C, fan oven: 175°C, gas mark 3) for 30-35 minutes. Let cool. Serve with cinnamon cream.