Covered plum-butter cake

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 175 g Butter
  • 350 ml Milk
  • 1 1/2 cubes (42 g each) fresh yeast
  • 225 g Sugar
  • 2 packages Vanillin sugar
  • 2 Eggs (size M)
  • 750 g Flour
  • 1 pinch Salt
  • 1 kg Plums
  • 100 g flaked almonds
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour

Directions

  1. 1

    Melt 75 g butter and let it cool down. Warm milk lukewarm. Crumble yeast into it, add 20 g sugar and mix. Cover and leave to rest for 10 minutes in a warm place. Put 80 g sugar, 1 packet of vanillin sugar, eggs, flour and salt in a bowl. Add yeast milk and liquid butter and knead into a smooth dough with your hands.

  2. 2

    Cover and leave to rise in a warm place for about 45 minutes to double the size. In the meantime, wash and stone the plums. Mix 125 g sugar and vanillin sugar. Grease the fat pan of the oven. Cut the dough in half. Roll out one half on a floured work surface the size of the fat pan and place it on the baking tray. Spread plums on the dough. Roll out the other half of the dough to the same size, also on a floured work surface. Place the dough sheet on the plums and press the edges well together. Press small depressions into the dough with your finger. Place 100 g butter in flakes on top. Sprinkle dough with almonds and sugar mixture.

  3. 3

    Roll out the other half of the dough to the same size, also on a floured work surface. Place the dough sheet on the plums and press the edges well together. Press small depressions into the dough with your finger. Place 100 g butter in flakes on top. Sprinkle dough with almonds and sugar mixture. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Let them cool down. Whipped cream tastes good with it

Nutrition Facts

KCAL
320 kcal
CARBS
45 g
FATS
12 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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