Covered plum butter cake
easy
90 mins
90 mins
Ingredients
- 625 g Flour
- 11/2 cubes (approx. 60 g) fresh yeast
- 300 ml Milk
- 175-200 g Sugar
- 160 g Butter or margarine
- 1 egg (size M)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1.5 kg Plums
- 1 TEASPOON Cinnamon
- 4 tablespoons (approx. 30 g) crushed almonds
- 2 packages Vanillin sugar
- 7-10 Tbsp Fat and flour
Directions
- 1
Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Heat 100 ml milk and add it to the yeast with 30 g sugar. Mix it with some flour from the edge to a thick mash and let it rise covered in a warm place for about 15 minutes.
- 2
Melt 80 g fat, add the remaining milk. Add the egg, lukewarm fat mixture, 70 g sugar and lemon zest to the pre-dough. Knead well with the dough hooks of the hand mixer, cover and leave to rise for another 30 minutes.
- 3
In the meantime, wash the plums and drain them well. Halve the plums and remove the stone. Roll out approx. half of the dough on a greased, flour-dusted fat pan (35x38 cm), cover and leave to rise for 10-15 minutes.
- 4
Roll out remaining dough to the size of the baking tray and dust with flour. Cover dough with plums in the fat pan. Mix 25 g sugar and cinnamon and sprinkle over the plums. Carefully fold the remaining dough and cover the plums with it.
- 5
Press the edges and press hollows into the dough. Mix almonds, remaining sugar (50-75 g) and vanillin sugar and sprinkle on the cake. Spread the remaining fat in flakes on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes.
- 6
Leave the cake to cool on the tray and cut it into about 20 pieces. Serve with whipped cream.
Nutrition Facts
270 kcal
41 g
9 g
5 g
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