yield : 12
105 g butter
65 ml milk
5 g yeast
350 g flour
1 pinch(es) salt
110 g sugar
3 medium eggs
1.2 kg plums, pitted and halved
250 g sour cream
1 tbsp cornstarch
3 tbsp breadcrumbs
Directions for Plum Cake with Sour Cream
Preparation time: ca. 30 min / Cooking / Baking Time: ca. 40 min Resting time: ca. 1 hr 30 min / Grade of difficulty: easy / Calories per portion: n/a
Mix 160g of flour with 80g butter and 40g sugar. Knead until well combined. Halve the dough and wrap each half into foil. Refrigerate for 15 minutes.
Dust a buttered tart form with flour. Knead 1 portion of the cooled dough into the yeast dough. Roll out and line the tart form with the dough. Allow to rise for 30 minutes.
Mix the sour cream with 2 eggs, 50g of sugar and the cornstarch. Sprinkle the cake bottom with the breadcrumbs. Spread with the cream and arrange the plums, slightly overlapping on top. Crumble the remaining dough and sprinkle the cake with the crumbles.
Bake in the preheated oven at 180°C for 35-40 minutes.