Yeast and plum cake with bee sting hood

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour, 125 g sugar and salt in a large bowl. Add the egg and 75 g butter in flakes. Warm 350 ml milk lukewarm, crumble yeast into it, dissolve while stirring. Pour into the flour mixture. Knead with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for about 45 minutes.

2. 2

   For the bee sting icing melt 150 g butter, 150 g sugar and honey in a pot. Add almonds and bring to the boil while stirring. Stir in 5 tablespoons of milk. Remove from the heat and allow to cool. Wash the plums, drain, halve and stone them. Knead the yeast dough again and roll out about 2/3 of the dough in a greased, floured fat pan of the oven (32 x 39 cm), press the rim up. Cover and leave to rise again in a warm place for about 15 minutes. Then sprinkle with breadcrumbs and spread plums on top. Sprinkle with 50 g sugar. Roll out the rest of the dough on a floured work surface to form a rectangle (approx. 32 x 39 cm), fold up loosely and lay carefully on the plums. Press the edges of the dough together slightly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes, remove from oven.

3. 3

   Then sprinkle with breadcrumbs and spread plums on top. Sprinkle with 50 g sugar. Roll out the rest of the dough on a floured work surface to form a rectangle (approx. 32 x 39 cm), fold up loosely and lay carefully on the plums. Press the edges of the dough together slightly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes, remove from oven. Carefully spread the bee sting cast on the yeast dough and bake at the same temperature for another 15 minutes. Remove and let cool on a cake rack. Whipped cream tastes good with it

4. 4

   waiting time approx. 3 hours

Nutrition Facts

KCAL
330 kcal

CARBS
44 g

FATS
14 g

PROTEINS
6 g