Zwetschen-Amaretti-Blechkuchen

Ingredients

Directions

1. 1

   Put flour, yeast, 80 g sugar and 1 egg in a bowl. Melt the fat, add 100 ml milk. Add milk-fat mixture and knead with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 30 minutes. Wash the plums, cut lengthwise and stone them. Bring 700 ml milk with 1 sachet vanilla sugar and 80 g sugar to the boil.

2. 2

   Stir in semolina and lemon peel. Remove the pan from the heat and let the semolina steep for 5-10 minutes. Grease a fat pan (approx. 32 x 39 cm) and dust with flour. Knead the yeast dough again briefly and roll out on the fat pan. Press the dough a bit up at the edge. Leave to rise covered for about 15 minutes. Finely crush 100 g amarettinis in a freezer bag with a cake roll. Sprinkle 50 g whole amarettinis on the yeast dough. Separate 6 eggs. Stir the egg yolks into the semolina. Let the semolina cool down.

3. 3

   Finely crush 100 g amarettinis in a freezer bag with a cake roll. Sprinkle 50 g whole amarettinis on the yeast dough. Separate 6 eggs. Stir the egg yolks into the semolina. Let the semolina cool down. Beat the egg white until stiff and fold into the semolina. Spread the mixture on the dough. Place the plums evenly on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes on the middle shelf. Remove the cake and immediately sprinkle with 2 sachets of vanilla sugar. Allow to cool and decorate with sugar crystals and Amarettinis

4. 4

   Beat the egg white until stiff and fold into the semolina. Spread the mixture on the dough. Place the plums evenly on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes on the middle shelf. Remove the cake and immediately sprinkle with 2 sachets of vanilla sugar. Allow to cool and decorate with sugar crystals and Amarettinis