Regina's Plum Crumble Cake

Ingredients for 1 servings:

• 500 g flour and possibly a little starch
• 21 g yeast
• 5 g salt
• 50 g sugar
• 50 g butter, soft
• 200 ml milk, lukewarm
• 1 egg(s)
• 1 kg plum(s)
• 300 g flour
• 200 g butter
• 125 g sugar
• 1 tsp cinnamon
• possibly cornflakes

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

with yeast dough

I never make a pre-dough, as I find it works wonderfully without it and therefore don’t need it. But if you want to make one, you can do it the way you like and know how. Mix 100 ml of lukewarm milk with yeast and salt and set aside for 30 minutes. In the meantime, briefly knead the flour and softened, but not too liquid, butter. Add the yeast milk and the remaining milk, sugar, and the egg and knead for at least 10 minutes, either with a machine or by hand; the main thing is to knead for a long time until a smooth dough is formed. Now cover the dough and let it rest in a warm place for at least 1-2 hours until it has increased in volume considerably. Of course, you can also prepare all of this in the bread baking oven. After it has rested or risen, beat the yeast dough again vigorously and knead well. Now roll the dough out on a floured work surface into a large rectangle and place it on a well-greased or parchment-lined baking tray and press it down. Let it rise for another 15 minutes. Wash the plums, halve them, remove the stones, and spread them evenly over the crust. The crust should be well covered; if there isn’t enough, you can either use more or space the plums wider. It’s best to sprinkle a little starch over the crust beforehand; this catches the plum juices and prevents the crust from becoming too soggy. For the crumble, put all the ingredients in a bowl and knead and crumble until large lumps form, or until the butter is evenly distributed. I like to add 2 tablespoons of crushed cornflakes; this makes the crumble even crispier. Sprinkle the crumble evenly over the plums. Place the baking tray in the preheated oven and bake at 180°C (top/bottom heat) or 170°C (fan oven) for a good 30-35 minutes. Every oven is different, so be careful: when the crumble is brown, the cake is ready. The yeast dough base makes the cake very light and airy, so it won’t dry out after a few days. I like a lot of crumble, hence the large amount. If you prefer less, you can freeze the rest or halve the crumble recipe. The cake will keep for up to 5 days if stored covered in a cool place.