For the yeast dough, warm the milk lukewarm. Dissolve yeast with 1 tbsp. sugar in it. Put flour, 75 g sugar and 1 pinch of salt in a bowl. Add lukewarm yeast milk to the flour mix. Mix all ingredients to a smooth dough.
Cover and leave to rise in a warm place for about 45 minutes.
Grease a fat pan (deep baking tray; approx. 32 x 39 cm). Knead the yeast dough again and roll out on the fat pan. Let it rise again for about 30 minutes.
For the topping, wash thyme, shake dry, remove leaves, chop coarsely. Mix ricotta, egg, 100 g sugar, lemon juice and thyme.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash, halve and stone the plums. Peel, quarter, core and halve apples. Spread ricotta cream on the dough.
Spread apples and plums on the cream. Bake in the oven for 25-30 minutes. Remove from oven and let cool. Whipped cream tastes good with it.