Covered plum cake

Name: Covered plum cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 375 ml Milk; 6 (20 g each) go. tablespoon + 80 g sugar; 650 g flour, 1 pinch of salt; 1 1/2 cubes (approx. 60 g) fresh yeast; 240 g + 60 g soft butter; 2 kg Plums and prunes; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 4 tablespoons (40 g) flaked almonds

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

375 ml Milk
6 (20 g each) go. tablespoon + 80 g sugar
650 g flour, 1 pinch of salt
1 1/2 cubes (approx. 60 g) fresh yeast
240 g + 60 g soft butter
2 kg Plums and prunes
7-10 Tbsp Grease
7-10 Tbsp Flour
4 tablespoons (40 g) flaked almonds

Directions

1
Milk and one go. Warm up a tablespoon of sugar. Put the flour and salt in a bowl and make a depression in the middle. Crumble yeast into it. Add milk, mix with some flour to the pre-dough. Cover and leave to rise in a warm place for about 15 minutes
2
Add 80 g sugar, 240 g butter in pieces to the pre-dough. Knead everything smooth. Cover and leave to rise for 30-40 minutes
3
Wash and stone the plums. Grease a fat pan (approx. 32 x 39 cm). Knead 3/4 dough and roll out on the fat pan. Cover with the plums and leave 3 to rise. Sprinkle with sugar. Knead the rest of the dough and roll out on a little flour in the size of the fat pan. Place on the plums. Press hollows in the dough with your fingers. Let it rise for about 20 minutes
4
Dough with almonds and 2 go. Sprinkle with sugar. Spread 60 g fat in flakes on top. Bake in a hot oven on the lowest shelf (electric oven: 200 °C/ convection oven: 175 °C/gas: level 3) for 35-40 minutes. Leave to cool. Cream tastes good with it