Zwetschgendatschi

Ingredients

• 400 g flour
• 0.5 cube fresh yeast (21 g)
• 75 g sugar
• 160 ml lukewarm milk
• 1 pinch salt
• 1 egg
• 75 g melted butter
• butter (for the baking tray)
• 50 g biscuit crumbs (or bread crumbs)
• 1.5 kg plums
• 1 tsp ground cinnamon
• 3 tbsp sugar
• 350 g flour
• 200 g soft butter
• 150 g sugar

Instructions

1. 1.

   Sift the flour into a bowl and form a well in the center.

2. 2.

   Dissolve the yeast and 1 tbsp sugar in 4-5 tbsp milk and pour into the well. Stir with a little flour to make a pre‑starter and let rise covered for about 15 minutes. Then add the remaining milk, salt, egg, sugar and butter and knead into a smooth dough that lifts from the bowl edges. Cover and let rise for about 45 minutes.

3. 3.

   Preheat the oven to 200 °C fan.

4. 4.

   Knead the dough again vigorously. Butter the baking tray and roll out the dough onto it, forming a small edge. Sprinkle with crumbs.

5. 5.

   Wash, pit and halve the plums. Arrange them on the dough in a roof‑tile pattern.

6. 6.

   Sprinkle with cinnamon and sugar.

7. 7.

   For the crumble mix all ingredients together, rub into crumb pieces by hand and scatter over the cake. Bake in the preheated oven for 40–45 minutes. Remove, cool, cut into pieces and serve with whipped cream if desired.