2 (à 200 g) Bags of semi-soft dried plums without stones li>
600 g tart apples (e.g. B. Boskop)
grated Zest and juice of 1 untreated lemon
250 g Lean quark
250 g Mascarpone
100 g Sugar
1 packet vanilla sugar
1 EL (approx. 10 g) Cornstarch
1-2 TL Icing sugar
1 TL cinnamon
Mix 150 ml lukewarm water and dry yeast (included in the package) in a bowl. Add the baking mixture and 1 egg and knead with the dough hook of the hand mixer on the highest setting for about 3 minutes.
Cover and let rise in a warm place for 20-30 minutes. In the meantime, quarter the plums. Peel and quarter the apples and cut out the core. Cut the apple quarters into cubes and sprinkle with 3-4 tablespoons of lemon juice.
Roll out the yeast dough on a greased drip pan in the oven (33x37cm) and let rise for another 20 minutes. Separate the remaining eggs for the topping. Mix the egg yolks, quark, mascarpone, 75 g sugar, vanilla sugar, lemon zest and cornstarch.
Beat the egg whites until stiff, pouring in the remaining sugar. Carefully lift under the pouring. Scatter apples and plums on the dough and pour the topping on top. Smooth out with a spatula.
Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 40 minutes. Let the cake cool and sprinkle with powdered sugar and cinnamon. Cut into approx. 24 pieces and serve on a platter, decorated with lemon balm.