John Myers
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Simple Plum Cake with Hazelnut Crumble
The perfect simple plum cake with hazelnut crumble recipe with a picture and simple step-by-step instructions.
Covering
- 0,25 l Milk
- 100 g Sugar
- 125 g Butter
- 1 cube Yeast
- 1 Egg
- 1 pinch Salt
- 1 pinch Sugar
- 1,5 kg Fresh plums
Sprinkles
- 75 g Flour
- 75 g Sugar
- 75 g Butter
- 75 g Ground hazelnuts
- 1 pinch Cinnamon
- 1 pinch Salt
- Heat the milk lukewarm, crumble in the yeast. Add a pinch of sugar and let it “rise” in a warm place for about 5 minutes. Let the margarine melt. Put the flour, sugar, salt, egg and melted margarine in a bowl and mix with the “hardened” yeast. Beat the dough with the dough hook of a hand mixer until it is smooth.
- Cover with a kitchen towel and “let go” in a warm place until it has doubled in size.
- Then roll out on a previously greased baking sheet. Core the plums, quarter them and evenly cover the dough with them. Let it “go” for another 10 minutes.
- Make the sprinkles according to the instructions and spread over the plums.
- In a preheated oven at 175 C for about 40 minutes
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