Plum Cake with Almond Crumble

For the plum cake with almond crumble, slightly heat 50 ml of water, add 1 tsp sugar, 1 tbsp flour and the fresh yeast. Mix everything well, cover the bowl and put it in a warm place until the mixture has doubled.

Mix the two eggs with lukewarm milk and whisk. Sift in the sugar and vanilla sugar and whisk until fluffy. Sift the flour with 1 pinch of salt into a large bowl. Add the pre-dough and egg-milk mixture to the flour.

Add cooking oil and lemon zest and knead with dough hook or hands until dough bubbles. Add flour or milk if necessary.

Brush the surface of the dough with a little oil and let the yeast dough rise, covered with a cloth, in a warm place for about 40 minutes. Preferably in a 40 degree oven. Leave the oven door open 4-5 cm, so the dough does not get too warm.

The volume should have approximately doubled. Then fold it on an oiled work surface and let it rise for another 30 minutes, covered.

Knead all the ingredients for the almond crumble well together, form into a roll and let rest for an hour, wrapped in plastic wrap.

Roll out the yeast dough to a thickness of about 8-10 mm and to a size of 30 by 50 cm. Place on the baking sheet covered with baking paper (always oil your hands, then the dough will not stick).

Spread with warmed plum jam (or apricot jam). Wash the plums, pat dry, slice in half.

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