Preparation
Make the yeast dough
Warm the milk until lukewarm, crumble in the yeast and stir with 1 tsp sugar until dissolved.
Put the flour into a bowl, make a well in the center, and pour in the yeast milk.
Add sugar, egg, salt, and butter. Knead everything into a smooth, elastic dough.
Cover and let rise in a warm place for about 1 hour, until noticeably larger.
Prepare the streusel
Mix flour, sugar, vanilla sugar, and butter in a bowl.
Rub with your hands into crumbly streusel. Chill.
Prepare the cake
Roll out the risen yeast dough on a baking sheet lined with parchment paper.
2.
(Same as above, but continues further in Step 3.)
3. Prepare the cake
Roll out the risen yeast dough on a baking sheet lined with parchment paper.
Arrange the halved plums close together, slightly overlapping, on the dough.
Sprinkle with sugar and, if desired, some cinnamon.
Evenly distribute the prepared streusel over the top.
3.
(Same as above, but adds the baking instructions.)
4. Bake
Bake the cake in a preheated oven at 180 °C (top/bottom heat) for about 40–45 minutes, until the streusel are golden brown.
4.
(Full version with serving suggestions and a traditional tip.)
4. Bake
Bake the cake in a preheated oven at 180 °C (top/bottom heat) for about 40–45 minutes, until the streusel are golden brown.
Let the cake cool completely before slicing.
Serving suggestions
Traditionally served with freshly whipped cream.
Tastes especially good when still warm – the plum juice becomes slightly syrupy.
Still delicious the next day, as the yeast dough soaks up the fruitiness of the plums.
Grandma’s tip
If the plums are especially juicy, sprinkle the dough base with a little ground almonds or breadcrumbs before adding the fruit – this keeps the cake nice and crisp and prevents sogginess.
ADVERTISEMENT
