Plum cake

Plum cake

Total: 2 hr 20 Min. | Active: 30 Min.
Nutritional value / piece: 412 kcal
, Fat: 23 g
, Carbohydrate: 42 g
, Protein: 9 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

600 g white flour
¼ tsp salt
3 tbsp cane sugar
1 parcel vanilla sugar
½ cube yeast (approx. 20 g), crumbled
60 g butter, cut into pieces, soft
3 ½ dl milk, lukewarm
1 kg plum, halved, pitted, cut into segments (yields approx. 900 g)

Crumble

150 g almond slivers
100 g ground almonds
50 g white flour
3 tbsp cane sugar
100 g butter, cut into pieces, soft
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Utensils

For a baking tray approx. 24 x 30 cm, fully lined with baking paper

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter and milk, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. Transfer the dough to the prepared oven tray, press flat. Top with the plums, press down lightly.

Crumble

Mix the almond slivers and all the remaining ingredients, distribute the crumble over the plums.

Bake

Place the oven tray in the centre of a cold oven and bake for approx. 50 mins. at 180°C. Remove from the oven, allow to cool on a cooling rack.

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