Plum cake with ginger crumble

Name: Plum cake with ginger crumble
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 200 ml Milk; 250 g Sugar; 1 cube (42 g) Yeast; 150 g Butter or margarine; 550 g Flour; 2 Eggs (size M); 1 TABLESPOON Rum; 1 package (6 g) Orange fruit; 1 package Vanillin sugar; 1 pinch of ginger; 1.5 kg Plums; 7-10 Tbsp Fat and flour

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

200 ml Milk
250 g Sugar
1 cube (42 g) Yeast
150 g Butter or margarine
550 g Flour
2 Eggs (size M)
1 TABLESPOON Rum
1 package (6 g) Orange fruit
1 package Vanillin sugar
1 pinch of ginger
1.5 kg Plums
7-10 Tbsp Fat and flour

Directions

1
Warm the milk slightly. Mix 1/3 with 1 tablespoon sugar and the yeast. Cover and leave to rise in a small bowl. Melt 100 g fat in the rest of warm milk
2
Put 500 g flour in a bowl and stir in the yeast dough. Knead eggs, rest milk, 90 g sugar, rum, orange fruit and vanilla sugar to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes
3
In the meantime peel and finely grate the ginger. Knead the remaining fat with 50 g sugar, the remaining flour and ginger into crumbles. Put in a cool place
4
Wash plums, cut in half, stone. Press the dough with moistened hands into a greased and floured fat pan (approx. 32 x 39 cm) of the oven. Spread the plums on top and leave to rise for another 15 minutes in a warm place, covered. Sprinkle with the rest of the sugar. Add crumbles. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the middle shelf for 40-45 minutes. Remove, let cool for 10-15 minutes and divide into portion pieces. Serve lukewarm. Serve with semi-stiff whipped cream
5
Results in about 15 pieces