Plum Cake with Semolina Glaze

For the plum cake with semolina glaze the yeast dough mix the flour and dry yeast, knead the lukewarm milk with butter and the remaining ingredients. Leave to rest for 30 minutes.

For the topping, stone the plums, cut them in half and cut the halves again in the middle up to the peel. For the glaze, bring the milk, orange zest and a little sugar to the boil. Add the semolina and bring to the boil. Then let it swell.

Mix the egg yolks with the crème fraîche, stir into the semolina mixture and let everything cool down. Beat the egg whites with the remaining sugar until firm and quickly fold into the semolina mixture.

Roll out the dough to the size of a baking sheet and place it on the greased, floured baking sheet. Place the plums on top, spread the semolina mixture over them and smooth it down if necessary.

Bake in the preheated oven at 180° for about 35 to 40 minutes. The surface should be light yellow. Serve the plum cake with semolina glaze.

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