Plum-cherry cake with almond brittle

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm milk lukewarm and crumble yeast into 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. Wash the cherries, remove the stalks and pit them. Cut plums in half, stone them and cut them into slices.

2. 2

   Sprinkle fruits with lemon juice. Drizzle the fat pan (approx. 39 x 32 cm) of the oven with some oil. Place baking paper on top and press down. Knead the yeast dough again briefly and roll it out on a floured work surface in a rectangle to the size of the fat pan. Put the dough into the fat pan, cover and let it rise for another 10 minutes. Spread the fruit on the dough, press 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. Cover with aluminium foil if necessary. For the brittle, roast almonds 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 fruit on the dough, press 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. Cover with aluminium foil if necessary. For the brittle, roast almonds 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

   1 3/4 hours waiting time

Nutrition Facts

KCAL
150 kcal

CARBS
24 g

FATS
4 g

PROTEINS
4 g