Mirabelle Cake from the Sheet

Ingredients

• 250 g flour
• 250 g whole wheat flour
• 1 cube yeast
• 250 ml buttermilk (room temperature)
• 1 egg
• 100 g sugar
• 40 g softened butter
• 1 pinch salt
• 1 kg mirabelles
• 50 g pistachio kernels
• 40 g powdered sugar (4 tbsp)

Instructions

1. 1.

   Sift both flours into a bowl. Break the yeast finely with your fingers and add it.

2. 2.

   Add buttermilk, egg, and sugar; knead with hand mixer hooks until a soft dough forms.

3. 3.

   Add butter in large chunks with 1 pinch of salt and continue kneading until the dough lifts from the bowl.

4. 4.

   Cover and let rise in a warm place until roughly doubled in volume; this takes about 40 minutes.

5. 5.

   Meanwhile wash, halve, and pit the mirabelles.

6. 6.

   Line a baking sheet with parchment paper. Knead the dough once more, spread it onto the sheet, and roll it out. Cover again for 30 minutes.

7. 7.

   Press the mirabelles close together into the dough. Bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2‑3) on the middle rack for 45–50 minutes.

8. 8.

   Chop pistachios with a large knife and sprinkle over the finished cake.

9. 9.

   Sift powdered sugar through a small sieve onto the cake, cut into pieces, and serve.