Plum crumble cake (homemade yeast dough)

For 20 pieces
  • 800 g flour
  • 2 packet Dry yeast
  • 250 g Sugar
  • Salt
  • 275 g cold butter
  • 1/4 l Milk
  • 5 eggs (size M)
  • 2 kg plums / plums
  • 1 packet custard powder 'vanilla flavor'
  • 400 g sour cream
  • 1 packet Vanillin sugar
  • 1 knife tip baking powder
  • 1-2 EL Hail sugar
  • Mint
  • fat and flour
90 minutes
easy
1.
Mix 500 g flour, yeast, 75 g sugar and 1 pinch of salt. Melt 100 g butter, pour in milk. Add to the flour with 1 egg. Knead everything with the dough hook of the hand mixer to a smooth dough. Cover and let rise in a warm place for about 30 minutes. Grease the drip pan (approx. 32 x 39 cm) and dust with flour. Wash the plums, remove the stems, cut in half and stone. For the topping, mix together pudding powder, 50 g sugar, sour cream and 3 eggs. For the crumble mix 300 flour, 125 g sugar, vanilla sugar, baking powder and a pinch of salt. Add 1 egg and 175 g butter in pieces. Process everything first with the dough hook of the hand mixer, then quickly with your hands into sprinkles. Roll out the yeast dough on the drip pan and press up on the edge. Cover and let rise for another 15 minutes. Place the plums close together on the dough. Pour the sour cream on top. Scatter sprinkles on top. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 40-45 minutes. Approx. Let cool down for 2 hours. Sprinkle with pearl sugar and decorate with mint. Whipped cream tastes good with it
2.
Wait approx. 2 hours. Photo: Först,
1 piece approx:
  • 380 kcal
  • 1590 kJ
  • 7 g protein
  • 15 g fat
  • 52 g carbohydrates

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