Classic plum yeast cake

For 20 pieces
  • 75 g Butter / Margarine
  • 1/4 l Milk
  • 3-4 tablespoons Sugar
  • 1 cube (42 g) fresh yeast
  • 400 g + some flour
  • Salt
  • grated peel from
  • 1 untreated lemon
  • 1 Egg (size M)
  • Fat
  • 1,5 kg plums / plums
45 minutes
easy
1.
Melt the fat over low heat. Warm milk and 1 tbsp sugar lukewarm. Crumble in the yeast and dissolve in it. Mix 400 g flour, 1 pinch of salt and lemon zest in a bowl. Add yeast milk, liquid fat and egg and knead everything until smooth. Cover and let rise in a warm place for about 30 minutes.
2.
Grease a drip pan (approx. 32 x 39 cm; at least 3 cm high) and dust with flour. Wash the plums, cut in half lengthways and stone. Knead the dough again, dust it with flour, roll it out on the drip pan and press 2-3 cm up at the edges. Cover and let rise for approx. 20 minutes.
3.
Place the plums on top of the dough like a roof tile. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 45 minutes. Sprinkle with 2-3 tablespoons of sugar. Let cool down. Cream tastes good with it
1 piece approx:
  • 170 kcal
  • 710 kJ
  • 3 g protein
  • 4 g fat
  • 29 g carbohydrates

0 Comments

Leave A Comment