Plum butter cake

Name: Plum butter cake
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 175 g Butter; 250 ml Milk; 1 cube (42 g) fresh yeast; 150 g Sugar; 2 packages Vanillin sugar; 1 egg (size M); 500 g Flour; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 600 g Plums; 75 g Sugar crystals; 100 g flaked almonds; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

175 g Butter
250 ml Milk
1 cube (42 g) fresh yeast
150 g Sugar
2 packages Vanillin sugar
1 egg (size M)
500 g Flour
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
600 g Plums
75 g Sugar crystals
100 g flaked almonds
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Melt 50 g butter. Warm milk lukewarm, dissolve yeast in it. Put 75 g sugar, 1 packet of vanillin sugar, egg, flour, salt and lemon zest in a bowl. Add yeast milk and liquid butter and knead with the kneading hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for 30-45 minutes to double the size.
2
In the meantime, melt 125 g butter. Wash and stone the plums. Mix 75 g sugar, 1 sachet vanillin sugar and decorating sugar. Grease the baking tray. Roll out the dough on a floured work surface to the size of the baking tray and put it on the baking tray. Spread plums on the dough, press a little into the dough. Let it rise again for about 15 minutes. Use a wooden spoon handle to press small depressions between the plums into the dough. Drizzle butter on them. Sprinkle with sugar crystals and flaked almonds.
3
Spread plums on the dough, press a little into the dough. Let it rise again for about 15 minutes. Use a wooden spoon handle to press small depressions between the plums into the dough. Drizzle butter on them. Sprinkle with sugar crystals and flaked almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let it cool down and cut into pieces
4
Waiting time approx. 45 minutes