250gWheat flour (I like to use instant, it doesn't need to be sieved.)
1P.Vanilla sugar
40gSugar
1P.Dry yeast
1MSCardamom
1MSAccording to cinnamon
1pinchSalt
1PieceEgg
150gCreme fraiche Cheese
A few drops of vAnillA flAvor
for covering
1,5kgPlums (plums) approx.
2tbspSugar
0,5tspAccording to cinnamon
2tbspRoasted planed almonds approx.
also
1PcsRound tart pan approx. 32 cm in diameter
Margarine for fat or baking spray
Instructions
Prepare yeast dough:
Put all the dry ingredients in a mixing bowl and stir well together. Now add the egg, creme fraiche and vanilla flavor, and use the dough hook of the hand mixer or in the food processor for 5 minutes to form a smooth dough. If it is a bit too firm, add a tablespoon of milk.
Preheat the oven to 50 °. Cover the bowl and place it in the oven for about 30-35 minutes.
further preparations:
In the meantime, prepare the plums. Wash, cut in half, remove stone, and cut up to half at the tip. Roast the almonds in a fat-free pan. Mix the sugar and cinnamon well.
before baking:
Preheat the oven to 180 ° hot air. The dough should now have visibly enlarged. Knead again briefly, roll out and give the previously greased form.
Now distribute the plums on the dough like a roof tile. Start outside. Cut surfaces upwards. Bake immediately after completion for about 30-35 minutes.
After baking :
After baking, sprinkle the cake with the cinnamon sugar and spread the almonds on top. Let cool in the mold.