Covered plum butter cake

Name: Covered plum butter cake
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 20
Ingredients: 625 g Flour; 1 1/2 cubes (approx. 60 g) Yeast; 300 ml Milk; 7 TABLESPOONS + 70 g sugar; 80 g + approx. 125 g butter; 1 egg , 1 tsp Citro-back (size M); 1.5 kg plums, 1 tsp cinnamon; 30 g crushed almonds; 2 packages Vanillin sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 20

625 g Flour
1 1/2 cubes (approx. 60 g) Yeast
300 ml Milk
7 TABLESPOONS + 70 g sugar
80 g + approx. 125 g butter
1 egg , 1 tsp Citro-back (size M)
1.5 kg plums, 1 tsp cinnamon
30 g crushed almonds
2 packages Vanillin sugar

Directions

1
Put the flour in a bowl. Press a depression in the middle, crumble yeast into it. Heat about 100 ml milk and 2 tablespoons sugar. Add to the yeast. Mix with some flour, cover and leave to rise in a warm place for about 20 minutes
2
Melt 80 g butter, add the rest of the milk. Add the egg, 70 g sugar and Citroback to the pre-dough, knead until smooth. Leave to rise for another 30 minutes
3
Wash plums, cut in half, stone. Roll out 1/2 dough on a greased, floured fat pan (approx. 32 x 39 cm). Cover with plums
4
Mix 2 tablespoons of sugar and cinnamon and sprinkle over it. Let the dough rise for about 15 minutes
5
Roll out the rest of the dough on flour in a fat pan, dust with flour and place on the plums. Press depressions into the dough with fingers
6
Spread 125 g butter in flakes over it. Mix almonds, 3 tbsp. sugar and vanilla sugar and sprinkle over it. Bake in a hot oven (electric cooker: 200° C / fan oven: 175° C / gas: level 3) for approx. 30 minutes