Sour plum cake with sprinkles

ingredients

500 g semi-coarse flour 1/2 cube yeast 1 tbsp granulated sugar 125 g melted butter 2 pcs egg yolk 60 g powdered sugar 300 ml whole milk 1/4 tsp salt 400 g plums 2 packets vanilla sugar 1 tsp cinnamon

sugar

6 tbsp coarse flour 6 tbsp granulated sugar 100 g butter (Palmarin, Hera)

progress

I remember this cake from when I was little and we used to go to my grandmother’s house every Sunday for a visit. On the way, my siblings and I would guess what the cookie would be today. Because the iron rule was that there was always pie at Grandma’s on Sundays. And the sourdough with sprinkles is the one I remember most fondly. Now that grandma is no longer with us and I have children (3:), I will of course bake for them too. Not every Sunday like my grandmother used to bake, but I like baking very much (more than cooking). But when I bake this sour plum one with sprinkles, in 30 min half the tin is gone 🙂 And I always remember how I used to enjoy it at my grandmother’s house as a child. It’s fabulous, soft, fluffy, juicy and crunchy at the same time. Definitely try it. Enjoy 🙂

1.

Heat 100 ml milk to about 37°C, add 1 tbsp granulated sugar and yeast. Leave to ferment in a warm place for about 10 minutes.

2.

Place the sifted flour, caster sugar, melted butter, egg yolks, remaining milk, salt and sourdough starter in a bowl. Make a dough and let it rise in a warm place for 1 hour.

3.

Preheat the oven to 180 °C and grease a baking tray with fat and dust with semi-coarse flour. Using your hands, spread the dough on the baking sheet.

4.

Wash, dry and pit the plums. Place the plum halves skin side down on the pastry. Sprinkle with vanilla sugar and ground cinnamon.

5.

From flour, sugar and butter, make a crumble by crumbling the ingredients between your fingers until a loose mass forms. Then sprinkle it over the cake.

6.

Bake at 180°C for about 25 minutes until pink.

7.

After baking, the cake is fluffy, juicy and crispy at the same time.