Pear-Plum-Baking Cake

Name: Pear-Plum-Baking Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 150 ml Milk; 30 g fresh yeast; 500 g Flour; 4 Eggs (size M); 100 g + 3 tablespoons sugar; 150 g Butter or margarine; 1 pinch Salt; 750 g Plums; 500 g Pears (2-3 pieces); 2-3 TABLESPOONS Lemon juice; 300 g Fresh cream; 50 g + 1 tablespoon grated coconut; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

150 ml Milk
30 g fresh yeast
500 g Flour
4 Eggs (size M)
100 g + 3 tablespoons sugar
150 g Butter or margarine
1 pinch Salt
750 g Plums
500 g Pears (2-3 pieces)
2-3 TABLESPOONS Lemon juice
300 g Fresh cream
50 g + 1 tablespoon grated coconut
7-10 Tbsp Grease

Directions

1
Warm the milk, crumble yeast into it and dissolve it. Place 375 g flour, 1 egg, 25 g sugar, 50 g fat, salt and yeast milk in a bowl and work through with the dough hooks of the hand mixer until the dough starts to bubble. Cover and leave to rise in a warm place for about 30 minutes. In the meantime melt 100 g fat. Knead with 75 g sugar and 125 g flour to form crumbles.
2
Put it in a cold place. Wash, halve and stone the plums. Cut the halves into differently sized slices. Peel pears, cut into eighths and remove seeds. Sprinkle fruits with lemon juice. Beat 3 eggs and 3 tablespoons of sugar until creamy. Stir in crème fraiche and grated coconut. Roll out the dough and put it on a greased fat pan (28 x 34 cm). Spread with the coconut cream. Spread fruit on top and sprinkle with the crumbles.
3
Stir in crème fraiche and grated coconut. Roll out the dough and put it on a greased fat pan (28 x 34 cm). Spread with the coconut cream. Spread fruit on top and sprinkle with the crumbles. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Remove and let cool off. Sprinkle the cake with 1 tablespoon of grated coconut and cut into pieces
4
Waiting time approx. 45 minutes