Simple plum cake with yeast dough, butter and rusks
This one is a treat! The soft, fluffy yeast dough pairs beautifully with the sweet and tart plums and makes a great dessert with coffee. Freshly baked plum cake has a convincing taste and provides sensual pleasure.
- 500 g wheat flour
- 20 g yeast, fresh
- 5 slices of rusk
- 100 g sugar
- 50 g butter
- 250 ml milk
- 1/2 tsp salt
- 1.5 kg plums, or prunes
Prepare yeast dough
- Put the flour in a bowl and make a well in it.
- Crumble in the yeast, cover with sugar and lukewarm milk.
- Stir together with a little flour from the edge.
- Place the butter in flakes on the edge of the flour.
- Sprinkle salt on top and knead everything from the edge inwards to form a smooth dough.
- Let the yeast dough rise covered in a warm place for approx. 30 to 40 minutes.
- Knead the dough once it has rested and place on a floured work surface Roll out.
- Place the dough in a baking tin lined with baking paper.
Prepare the cake
- Wash the plums, stone them and quarter them lengthwise.
- Crumble the rusk slices and sprinkle on the dough.
- The plums thickly like imbricators on the Set the dough.
- Bake the plum cake in the preheated oven for about 35 minutes at 200°C.
Plums come out easily from the stone if left in the fridge for a few hours! It is better to knead the yeast dough too long than too short and roll it out with your hands instead of with a rolling pin – this makes the yeast cake more airy!
- parchment paper
- baking dish