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Silesian Plum Cake

4 servings

Ingredients

• 30 g Yeast
• Sugar (for steamed pudding) (nach Bedarf)
• 0.12 L Milk (lukewarm)
• Flour (for dumplings) (nach Bedarf)
• 1 Stk Egg
• 1 Stk Egg yolk
• 60 g Sugar
• 60 g butter (melted)
• 1 TL Salt
• 450 g Flour (all-purpose)
• Lemon zest (grated) (nach Bedarf)
• 1 kg Plums
• 120 g Flour (semi-strong, for topping)
• 40 g Almonds or nuts (ground, for topping)
• 100 g Powdered sugar (for topping)
• 1 Prise Cinnamon (for crumbles)
• 1 Prise Salt (for topping)
• 80 g butter (melted, for crumble)
• Powdered sugar (for dusting) (nach Bedarf)

Instructions

1. Crumble yeast and dissolve with one teaspoon sugar in 0.125 l lukewarm milk.
2. Add a little flour and stir into a very soft pre-dough (dampfl) and place in a warm location.
3. After rising, add one whole egg, one yolk, 60 g sugar, 60 g melted butter, one teaspoon salt, 450 g flour, grated lemon zest and a little lukewarm milk.
4. Process everything into a silky-smooth, medium-firm dough.
5. Let rest covered, then distribute finger-thick on a greased baking sheet.
6. Halve approximately 1 kg plums, pit and lay densely on the dough with skin side down.
7. For the topping, mix 120 g all-purpose flour, 40 g ground almonds or nuts, 100 g powdered sugar, a pinch of cinnamon, a pinch of salt and grated lemon zest.
8. Gradually work in 80 g melted butter and combine into coarse crumbs.
9. Sprinkle the topping evenly over the plum covering.
10. Let the yeast dough rise again in a warm location, then bake at very high heat for 25–30 minutes until golden brown.
11. The streusel topping should remain light.
12. Cut into desired pieces when cooled and dust with powdered sugar.

Based on a cookbook by Hans Hofer (1964), adapted with AI.