Butter-plum cake with sponge cake cover

Name: Butter-plum cake with sponge cake cover
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 500 g Flour; 150 g Sugar; 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp Salt; 5 Eggs (size M); 30 g fresh yeast; 50 g lactose-free butter; 200 ml lactose-free milk; 1.5 kg Plums; 1 TEASPOON Baking powder (slightly heaped); 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

500 g Flour
150 g Sugar
7-10 Tbsp pulp of 1 vanilla pod
7-10 Tbsp Salt
5 Eggs (size M)
30 g fresh yeast
50 g lactose-free butter
200 ml lactose-free milk
1.5 kg Plums
1 TEASPOON Baking powder (slightly heaped)
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Put 400 g flour, 60 g sugar, half vanilla pulp, salt and 1 egg in a bowl. Mix yeast and 1 tablespoon of sugar in a cup until the yeast is liquid. Pour yeast into the flour. Melt butter in a saucepan, add cold milk and pour the lukewarm fat-milk mixture into the mixing bowl. Knead everything with the dough hooks of the hand mixer for 2-3 minutes to a smooth yeast dough. Cover and leave to rise in a warm place for about 45 minutes.
2
In the meantime, wash the plums and drain well. Cut the plums in half, remove the stone and cut the halves in half. Lightly knead the yeast dough on a floured work surface. (soft yeast dough!) Put it on a greased, floured fat pan (approx. 32 x 39 cm), dust lightly with flour and roll out. Cover the dough and let it rise again for about 10 minutes. Place the plums in rows on the dough in flakes. Bake in the pre-heated oven, mid-height (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. Separate 4 eggs for the sponge cake topping. Beat the egg whites until stiff, add 75 g sugar and the remaining vanilla pulp and fold in at the end. Add egg yolks one after the other and also fold in. Mix 100 g flour and baking powder, sieve onto the egg foam and carefully stir in. After about 25 minutes, remove the cake from the oven, spread the sponge mixture on the plums with a large spoon and immediately put them back into the oven. Bake in about 10 minutes.
3
Separate 4 eggs for the sponge cake topping. Beat the egg whites until stiff, add 75 g sugar and the remaining vanilla pulp and fold in at the end. Add egg yolks one after the other and also fold in. Mix 100 g flour and baking powder, sieve onto the egg foam and carefully stir in. After about 25 minutes, remove the cake from the oven, spread the sponge mixture on the plums with a large spoon and immediately put them back into the oven. Bake in about 10 minutes. Let the cake cool down on the baking tray and cut it into about 20 pieces. Serve dusted with icing sugar
4
waiting time approx. 1 1/2 hours