Plum and sour cream cake with crumbles

Ingredients

Directions

1. 1

   Mix 500 g flour, yeast, 75 g sugar and 1 pinch of salt. Melt 100 g butter. Add milk, let cool lukewarm. Add 1 egg to the flour mixture. Knead everything smooth with the hand mixer. Cover and leave to rise in a warm place for about 30 minutes

2. 2

   Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Wash the plums, remove stalks, halve and stone them. For the icing, mix pudding powder, 50 g sugar, sour cream and 3 eggs

3. 3

   For the crumbles, mix 300 g flour, baking powder, 125 g sugar, vanillin sugar and 1 pinch of salt. Add 1 egg and 175 g butter in pieces. Mix everything first with the dough hooks of the hand mixer, then briefly with your hands to make crumbles

4. 4

   Knead yeast dough briefly. Dust with a little flour, roll out on the fat pan and press up at the edge about 3 cm. Cover and leave to rise for about 15 minutes.

5. 5

   Place the plums close together on the dough like roof tiles. Pour over the mixture. Sprinkle the sprinkles over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 45 minutes. Cool down. Sprinkle with sugar crystals