Plum cake from the tray

Name: Plum cake from the tray
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 375 g Flour; 150 ml Milk; 30 g fresh yeast; 200 g Sugar; 1 egg (size M); 1 pinch Salt; 100 g liquid butter or margarine; 1.25 kg Plums; 150 g sliced almonds; 40 g red currant jelly from the glass; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

375 g Flour
150 ml Milk
30 g fresh yeast
200 g Sugar
1 egg (size M)
1 pinch Salt
100 g liquid butter or margarine
1.25 kg Plums
150 g sliced almonds
40 g red currant jelly from the glass
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Pour the flour into a bowl and make a depression in the middle. Warm the milk. Put yeast and 50 g sugar in the middle and mix with some milk to a pre-dough. Add egg, salt, remaining milk and 70 g fat and knead to a smooth dough.
2
Cover the dough and let it rise for 30 minutes. Meanwhile wash, halve and stone the plums. Caramelise the remaining sugar until golden, fold in almonds, add 30 g fat. Let the almond brittle cool down on an oiled board, chop coarsely.
3
Knead the yeast dough on the floured work surface again and roll out to the size of a baking tray. Place the dough on a greased baking tray and let it rise again for about 30 minutes. Cover dough with plums and sprinkle with brittle.
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30-35 minutes. Melt the redcurrant jelly and spread on the plums. Results in about 16 pieces.