Freitag, 27. April 2012

Nanas Plumcake

For Timo`s birthday I had a lot of wild thoughts which cake I could bake!
OMG, so many experimental and wonderful strange recipes in that world out there...
But finally I had to admit that - even if Timo loves to try EVERYTHING I create, because he is a handsome and curious man :) - it was HIS birthday, and what he loves above all other cakes is:
Plum-topped sheet cake! Like all our nanas did...ooh....smells like wonderful good old times.

So here we go! It was awesome ... so simple but so full of awesome awesome love!
(recipe at the end of the post)


NANA`S PLUMCAKE (one oven sheet)
For the yeast dough:
500 grams flour
30 grams fresh yeast
125 ml milk, tepid
40 grams butter, unsalted
1 egg
50 grams sugar
pinch of salt

For the topping:
1500 grams plums (you can do that with every fruit you want, especially berries)
50 grams planed almonds (optional)

For the crumble:
350 grams flour
200 grams sugar
200 grams butter

Give flour into a bowl, form a well in the flour.
Crumble yeast into it ans fill in tepid milk until it dissolved.
Cover bowl with a cloth. Let it leaven at a warm place until doubled in size.

Melt butter. Give it to the yeast dough you made.
Add egg, sugar and salt.
Knead all together until nice and smooth.
Cover bowl again and let it again leaven at a warm place until double sized.

Preheat oven - 200°C.

Half plums, remove stones.
Quarter the halves, but do not cut the thin skin through. That helps you later to lay the plums easier onto the dough.

Grease baking sheet with butter, toll the dough roughly out and put it onto the sheet.
You can do the final spreading of the dough with your hands.
Pick little holes into it with a fork.
Cover richly with plums.

For the crumble, knead flour, sugar and butter together and crumble it between your fingertips over the plums.
Spread the almonds above all.
Let all leaven 15 more minutes.

Put it into the oven for 20 to 30 minutes.

Tadaaaa! Wonderful cake is ready!
Enjoy it warm, with cream, that is THE BEST!

Keine Kommentare:

Kommentar veröffentlichen