Covered plum cake from tray with almond crust

Ingredients

Directions

1. 1

   Put flour, 125 g sugar and salt in a large bowl and mix. Add the egg and 75 g butter in flakes. Warm milk lukewarm, crumble yeast into it, dissolve while stirring. Pour into the flour mixture. Knead with the dough hooks of the hand mixer to a smooth yeast dough.

2. 2

   Cover and leave to rise in a warm place for about 45 minutes. In the meantime, wash the plums, drain them, cut them in half and stone them. Knead the yeast dough again and roll out about 2/3 of the dough in a greased, floured fat pan of the oven (32 x 38 cm), press the rim up. Cover and leave to rise again in a warm place for about 15 minutes. Then sprinkle with breadcrumbs and spread plums on top. Roll out the rest of the dough on a floured work surface to form a rectangle (approx. 32 x 38 cm), fold up loosely and lay carefully on the plums. Press the edges of the dough together slightly. Sprinkle the cake with almond slivers and 100 g sugar. Spread 125 g butter in flakes on top and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes.

3. 3

   Roll out the rest of the dough on a floured work surface to form a rectangle (approx. 32 x 38 cm), fold up loosely and lay carefully on the plums. Press the edges of the dough together slightly. Sprinkle the cake with almond slivers and 100 g sugar. Spread 125 g butter in flakes on top and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. Take out of the oven, place on a cake rack and let it cool down. Whipped cream tastes good with it

4. 4

   1 hour waiting time