Plum Shortbread Cake

Ingredients

• 3 kg plums
• 42 g yeast
• 200 ml milk
• 500 g flour
• 70 g sugar
• 1 egg
• 1 egg yolk
• 10 g salt
• 10 ml rum
• 70 g butter
• 125 g butter (room temperature)
• 125 g wheat flour
• 75 g almonds
• 100 g sugar
• 1 pinch salt
• 1 packet vanilla sugar
• 50 g sponge cake crumbs
• 1 tsp cinnamon
• 50 g gelatin sugar

Instructions

1. 1.

   Halve the plums and remove the pits.

2. 2.

   Dissolve the yeast in the milk. Sift the flour and combine it with the milk-yeast mixture, 70g sugar, egg, yolk, salt, rum, and softened butter to form a dough. Shape the finished dough into a round, dust with flour, and let rise at a warm place until double its volume.

3. 3.

   For the crumble mix softened butter, flour, almonds, sugar, and salt in a bowl. Work the mixture with two forks or a hand mixer in a crisscross motion until crumbs form.

4. 4.

   Cover the crumb mixture and refrigerate. Preheat the oven to 220°C.

5. 5.

   Knead the dough again and let it rise for another 10 minutes. Roll out the dough evenly to fit a baking sheet, place on parchment paper, and prick several times with a fork.

6. 6.

   Sprinkle the sponge cake crumbs over the base. Distribute the plums and crumb mixture on top of the dough. Mix gelatin sugar with cinnamon and sprinkle over the fruit.

7. 7.

   Let the dough rise again until it has increased by three‑quarters of its volume. Then bake the plum cake in the oven for about 35–40 minutes on the lowest rack.

8. 8.

   Serve warm or cold with coffee.