Prummetaat (Plum pie)

Prummetaat (plum pie)
Plum pie from a baking tray, made from moist yeast dough, generously topped with crumble and topped with cream - that's what late summer happiness tastes like.

Ingredients:

Dough:

• 500 g flour
• 1 pinch of salt
• 1 cube (42 g) yeast
• 75 g sugar
• 1/4 l milk
• 75 g butter
• 1 egg (size M)

Topping:

• 1.5 kg plums
• 20 g almond slivers

Crumble:

• 100g butter
• 100g sugar
• 100g flour
• 100g ground almonds
• Salt
• Cinnamon

Preparation:

Sift flour into a bowl, add salt. Stir the yeast with 1 tablespoon of sugar until liquid. Add the remaining sugar and liquid yeast to the flour. Melt the butter and add the milk. Add lukewarm milk-butter mixture and egg to the flour. Then knead all the ingredients thoroughly first with the dough hook and then with your hands until the dough is smooth and elastic.
Cover and leave to rise in a warm place for about 30 minutes. When it returns to its original shape by itself after being lightly pressed with the back of your hand, it has risen properly and can be processed further.

Wash, quarter and stone the plums. Knead the dough again briefly. Roll out the dough on the baking tray and spread the plums upright on the dough (not lying down).

For the crumble: quickly crumble the ingredients into shortcrust pastry crumbs with your hands and spread over the top. Sprinkle with almond slivers and leave in a warm place to rise for another 15 minutes.

Bake in a preheated oven (fan oven: 170 °C) for 25-35 minutes. Leave the cake to cool, whip the cream and serve.

Success tip: All ingredients must be at room temperature and allow the dough to rise sufficiently.

Recipe from www.derkuechenladen.eu