Bibbelschesbohnesupp Un

For the crisp cake: Pour the flour into a wide bowl and make a well in the center. Melt the yeast in the cow’s milk, stir in 1 to 2 tablespoons of flour and a little bit of sugar and tip the whole into the well. Cover with a kitchen towel and let it rise for 20 minutes, until a little bit is formed, which you alternatively only see in horror movies. Later add the butter, the sugar as ditto the egg, with the dough hook (or your hands) knead the whole thing vigorously together until you get a damp but cohesive dough.

Dust it with a little flour and let it rise in the baking bowl covered with a kitchen towel for about 1 hour. In the meantime, remove the stones from the plums and open them. Roll out the risen dough and place it on a large baking tray. (I always put parchment paper underneath.) Cover *tightly* with the plums and sprinkle with sugar and cinnamon. Set the oven to 180 degrees, put the cake in and bake for 1/2 hour (once it reaches 180 degrees ). Place lukewarm on the table with the bean soup.

For the soup: cut the beans into 2 cm long pieces, cut the leek and carrots into slices, chop the onions coarsely, remove the peel from the potatoes and chop them into cubes, chop the garlic into slices.

Chop the fat from the bacon, dice both. In a large saucepan, render the fat leisurely, cut out the grams. Cook the ham, onions and garlic in the fat.

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