Plum-Eggroyal in yeast dough coat
easy
90 mins
90 mins
Ingredients
- 1/2 cube (20 g) fresh yeast
- 1/8 l Milk
- 3 TABLESPOONS Sugar
- 250 g Flour
- 40 g Butter or margarine
- 1 pinch Salt
- 4 Eggs (size M)
- 500 g Plums or
- 7-10 Tbsp Plums
- 1/4 l Plum juice
- 1-2 TABLESPOONS Cornstarch
- 150 g Plum jam
- 6 Egg yolk (size M)
- 2 (200 g each) Cup of whipped cream
- 3 TABLESPOONS Icing sugar
- 2 TABLESPOONS Cognac
- 7-10 Tbsp Mint leaves
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Stir yeast, some lukewarm milk and some sugar until smooth. Put the mixed yeast, flour, fat, salt, 1 egg and remaining milk in a bowl and knead all ingredients to a smooth dough.
- 2
Cover the dough and leave to rise in a warm place for 20 minutes. Wash and halve the plums and cut the halves into slices. Boil up plum juice and 1/8 litre water. Add the plum slices and let them simmer for about 5 minutes at low heat.
- 3
Stir the starch and some cold water until smooth, stir into the plum juice and bring to the boil briefly. Let the compote cool down. Knead the yeast dough once again and roll out on a floured work surface to form a rectangle measuring approx. 35 x 45 cm.
- 4
Place the dough in a greased casserole dish (approx. 35 cm) and line the dish completely with the dough. Spread the plum puree on the base. Whisk remaining eggs, egg yolks, cream, 2 tablespoons icing sugar and cognac and pour egg mixture into the mould.
- 5
Bake Royal in the preheated oven (electric: 175 °C/ gas: level 2) for about 50 minutes. Dust the royal with the remaining icing sugar. Serve with the plum compote and decorate with mint leaves.
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