Plum cake from the tray with hazelnut brittle

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Crumble yeast into it and dissolve it. Put flour, 75 g sugar, vanillin sugar, butter, egg and 1 pinch of salt in a bowl. Add the milk-yeast mixture bit by bit and quickly work into a smooth dough using the dough hook of the hand mixer. Cover and leave to rise for approx. 45 minutes in a warm place. Halve and stone the plums.

2. 2

   Drizzle the fat pan (approx. 32 x 39 cm) of the oven with some oil. Place baking paper (larger than the fat pan) on top and press down. Briefly knead the yeast dough again and roll out to the size of the fat pan on a floured work surface. Put the dough into the fat pan, cover and let it rise for another 15 minutes. Meanwhile chop 40 g hazelnuts finely. Sprinkle hazelnuts on the dough. Spread the plums on top, press them in a little if necessary. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Finally cover with aluminium foil. For the brittle, roughly chop the remaining hazelnuts and roast them in a pan without fat until light brown, sprinkle 50 g sugar over them and let them caramelise while stirring. Put it on a piece of aluminium foil lightly coated with oil and let it cool down. Remove the cake and let it cool down.

3. 3

   Spread the plums on top, press them in a little if necessary. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Finally cover with aluminium foil. For the brittle, roughly chop the remaining hazelnuts and roast them in a pan without fat until light brown, sprinkle 50 g sugar over them and let them caramelise while stirring. Put it on a piece of aluminium foil lightly coated with oil and let it cool down. Remove the cake and let it cool down. Chop the brittle and sprinkle over the cake. Whipped cream tastes good with it

4. 4

   waiting time approx. 1 3/4 hours