Plum crumble cake from the tray

Ingredients

Directions

1. 1

   Warm milk lukewarm, crumble yeast into it and dissolve while stirring. Put 500 g flour, 75 g sugar, vanillin sugar, 50 g 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 with the dough hooks of the hand mixer. Cover and leave to rise for approx. 30 minutes in a warm place. For the crumbles, put 150 g flour, 75 g sugar, 75 g butter in flakes and egg yolk in a bowl and knead into crumbles using the dough hooks of the hand mixer.

2. 2

   Knead half of the flaked almonds into the crumbles and chill. Wash, halve and stone the plums. Grease the oven pan (approx. 39 x 32 cm) and dust with flour. Knead the yeast dough again briefly and roll out on a floured work surface in a rectangular shape to the size of the fat pan. Put the dough into the fat pan, cover and let it rise for another 15 minutes. Spread the fruit on the dough, press in a little if necessary. Spread crumbles on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove and let cool on a cake rack. Roast the remaining almonds in a pan without fat. Cut the cake into pieces.

3. 3

   Spread the fruit on the dough, press in a little if necessary. Spread crumbles on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove and let cool on a cake rack. Roast the remaining almonds in a pan without fat. Cut the cake into pieces. Sprinkle the remaining almonds on top. Whipped cream tastes good with it

4. 4

   waiting time approx. 1 1/4 hours