Plum butter cake with almonds

Ingredients

Directions

1. 1

   Warm 100 ml of milk in a pot lukewarm. Crumble yeast into it and dissolve while stirring. Put the flour into a bowl and press a depression in the middle. Put yeast milk and 25 g sugar into the hollow, mix with some flour from the rim and cover with flour. Cover and let it rest in a warm place for about 15 minutes.

2. 2

   Melt 75 g butter and add 150 ml milk. Add 75 g sugar, salt, vanillin sugar, egg and butter-milk mixture and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Wash, halve and stone the plums. Knead the dough with floured hands on the work surface, roll out in a rectangular shape (approx. 32 x 39 cm) and place on a greased and floured fat pan of the oven (32 x 39 cm). Spread the plum halves on top and cover and leave to rise in a warm place for another 15 minutes. Spread 50 g cold butter in flakes on the yeast cake between the plums. Sprinkle with almond slivers and 50 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove from the oven and allow to cool slightly.

3. 3

   Spread the plum halves on top and cover and leave to rise in a warm place for another 15 minutes. Spread 50 g cold butter in flakes on the yeast cake between the plums. Sprinkle with almond slivers and 50 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove from the oven and allow to cool slightly. Serve lukewarm or cold. Whipped cream tastes good with it

4. 4

   waiting time approx. 1 1/4 hours