Plum cake

Today something for the sweet tooth or as a nice dessert. This type of cake is very universal and it can be baked in every season or variations. Fruits can be combine or substitute with pot-cheese, plum-butter or poppy-seeds fillings (see Czech traditional filled buns) or jams can be use as well. Damage is impossible.

Ingredients I. (ferment):

1/2 tsp dry baking yeast
1/4 cup lukewarm water
pinch of sugar
1 tbsp flour

 

Directions I.:

- all ingredients mix in measuring glass or deeper bowl and let arise (about 20 min.).

 

Ingredients II. (dough):

ferment
2 cups flour
1 egg
1/2 cup lukewarm milk
1/4 cup butter (melted)
2 tbsp sugar
pinch of salt

 

Fillings:

- 20 plums
- pot cheese filling: Mix 250g home made pot cheese (see recipe on the blog) with some vanilla extract and 2 tbsp sugar and 1 egg yolk (raisins previously soaked in spice rum and dry can be added as well).
- streusel: piece of butter, 2 tbsp sugar, 2 tbsp flour

Directions II.:

1. Mix ferment, flour, milk, egg, butter, sugar with pinch of salt in a bowl.

2. Knead nice, smooth and elastic dough, let it raise for 30 minutes.

3. In the mean time prepare plums (wash, halve and pitte), and prepare the pot-cheese filling.
 
4. Prepare streusel: mix sugar, flour and butter together (using hands) to the consistency of coarse crumbs.

4. Divide the dough into two equal portions and roll out. One put into a baking pan (or onto the baking tin).
 
5. Add pot-cheese filling and spread all around – leave just about 1/2 inch around free (as shown).
 
6. Cover the filling with another part of rolled out dough and press firmly edgings.

7. Lay sliced plums on the top and cover with streusel.
  
8. Bake for 25 minutes in pre-heated oven 180°C (350°F).