Sour plum cake with sprinkles
Last Updated on
ingrediencie
Cesto
300 g plain flour extra special 300 g semi-coarse flour 300 ml acidophilus milk (kefir) 100 g fresh butter melted 1 cube fresh yeast 3 pcs home-made eggs 1 tbsp Krystek Sugar 2 tsp salt
Filling
1 packet vanilla pudding 400 ml whole milk 3 tbsp Kryst Sugar plums fresh or from the compote as desired
Spring
80 g softened butter 80 g crystal sugar 80 cups semi-coarse flour
progress
The mild flavour of the dough with the acidophilus milk and the sweet plums, which are just ripening, adds a delicious taste. Prepare this goodness for your children for breakfast, for school.
1.
Dough: Sift flour into a bowl add salt, sugar, crumble yeast, melted butter, acidophilus milk + eggs. I don’t make sourdough, I make a smooth dough, which I put in a warm place to rise it doesn’t take long.
2.
Transfer the risen dough to a floured work surface and divide into two parts. Grease a 30×40 cm baking tray with butter. Cook the vanilla pudding in the milk and sugar and leave to cool, stirring occasionally. If using plums from the compote, drain and leave to drain.
3.
Roll out the dough put on a baking tray spread the pudding it does not need to be completely cooled. Spread the fruit plums see photo. Melt the butter add flour, sugar prepare the sprinkle.
4.
Preheat oven to 190 degrees, bake for 35-40 minutes until golden. After baking, brush the sides with melted butter. Enjoy.
