Message from 31/08/2022
By Helmi Tischler-Venter
Now regional plums and plums are ripe again. The fruit can be processed into a delicious yeast cake, but it can still be a little firm and unripe. They then release less juice when baked, but become soft and tasty. Sprinkles give them a sweet kick.
250 grams of flour
15 grams of fresh yeast or half a bag of dry yeast
25 grams of sugar
liter of lukewarm milk
30 grams of butter
1 pinch of salt
1 teaspoon grated lemon peel
1 kilogram of Mirabelle plums or prunes
200 grams of flour
200 grams of sugar
1 packet of vanilla sugar
200 grams of butter
Grease a baking tray or line it with baking paper. Sift the flour into a bowl, make a well in it, crumble in the yeast and mix with a little sugar, flour and milk to form a dough. Cover and let rise for at least 15 minutes.
Then beat the remaining sugar, melted butter, egg, salt and lemon zest with the dough until the dough starts to bubble. Leave to rise again for 15 minutes.
Wash, halve and pit the plums. Plums are cut twice lengthwise. Note: unsprayed fruits are often infested with maggots, you must sort these fruits out completely.
When the yeast dough has at least doubled in size, either roll out the dough to the size of the baking sheet or press evenly into the baking pan with your hands. Prick the dough a few times with a fork.
Place the plums next to each other in dense rows on the dough, the fruit should overlap like bricks.
Let the cake rise for 15 minutes. Meanwhile, use your hands to crumble together the flour, sugar, vanilla sugar and melted butter. Spread it on the fruit.
Set the oven to 210 degrees/180 degrees convection. Place the baking sheet on the middle shelf and bake the cake for 25 to 30 minutes.
Let the cake cool a little and then cut into pieces. It tastes particularly delicious with cold, freshly whipped cream.
If you have a delicious recipe for us, please send it to email@example.com. Please write your own text and at least one photo of your own. Thank you very much! (hvt)
More on this: Westerwald recipes
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