Plum cinnamon cake (Inner Circle)
very easy
60 mins
60 mins
Ingredients
- 250 g Flour
- 100 g Sugar
- 1 pinch Salt
- 1 package Vanillin sugar
- 100 ml Milk
- 1/2 cube (approx. 21 g) Yeast
- 30 g Butter or margarine
- 1 egg (size M)
- 750 g Plums or damsons
- 7-10 Tbsp ground cinnamon
- 20 g Cornstarch
- 25 g Fresh cream
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Disposable piping bag
Directions
- 1
Mix flour, 50 g sugar, salt and vanillin sugar in a bowl and press a depression in the middle. Warm 50 ml of milk lukewarm, crumble yeast into it and dissolve in it. Pour yeast-milk mixture into the hollow and mix with some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes
- 2
Melt the fat, add 50 ml milk. Add the egg and lukewarm fat-milk mixture to the pre-dough, knead and cover and leave to rise for approx. 30 minutes
- 3
Wash the plums, halve, stone and cut the halves into small cubes. Mix with 2 pinches of cinnamon and 50 g sugar in a saucepan and leave to stand for about 30 minutes
- 4
Cover the plums and simmer at medium heat for about 5 minutes, stirring occasionally. Stir starch and 2 tbsp. water until smooth, use to thicken plums. Let compote simmer for about 1 minute
- 5
Roll out the dough rectangularly (approx. 30 x 40 cm) on a floured work surface. Spread compote on top and cut the dough into 3-4 cm wide strips. Roll up 1 strip and place it in the middle of a greased, ovenproof dish (approx. 26 cm Ø) that has been dusted with flour. If necessary, cut the remaining strips in half again and wrap them individually.
- 6
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Remove the cake from the oven and let it cool down. Stir the crème fraîche until smooth, fill into a small piping bag and spray in strips over the cold cake
- 7
waiting time approx. 3 1/2 hours
Nutrition Facts
180 kcal
33 g
4 g
3 g
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