Thuringian Plum Cake

A cake recipe for all foodies:

Put flour in a bowl, make a dent in the center, crumble yeast into it, stir with a little sugar, lukewarm milk and flour to make dampfl, let rise for half an hour. Prepare the dampfl with the remaining ingredients to a smooth yeast dough, beat heartily with a stirring spoon until the dough separates from the sides of the bowl, rise a second time and cover a baking tray with it.

For the semolina mixture, bring the milk to a boil, pour in the sugar and vanilla sugar, trickle in the semolina, swell over low heat. Spread the slightly cooled mixture on the yeast dough. Rinse the plums, cut them in half and remove the seeds, arrange them like scales on the semolina. Mix whipped cream with sugar and cornstarch, cover the plums with it. Bake the cake for 25-35 minutes at 200-220 °C.

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