Details
20 min
50 min
45 min
vegan
(Wilhelm Studio)
Method
Put the flour and dry yeast in a bowl and mix it. Afterwards add lukewarm plant milk, maragrine, sugar and salt and knead by hand. Cover with a tea towel and let go for 1 hour.
Wash 1.5 kg of plums, cut in half and core. Spread the dough evenly on a greased tray (or with baking paper) and place the half plums on the dough.
Preheat the oven to 180 degrees Celsius.
For the sprinkles:
In a bowl, knead margarine, flour, sugar and clay powder and crumble evenly on the cake.
Bake the cake at 180 degrees for 45 minutes. Sprinkle some sugar on the warm cake.
Ingredients
For the dough:
- 500 g flour
- 1 package Rapunzel dry yeast
- 300 ml plant milk
- 100 g margarine o. butter
- 2 tsp Rapunzel Cristallino cane sugar
- 1/2 tsp. Rapunzel sea salt
- 1500 g plums
- 200g margarine
- 250 g flour
- 300g Rapunzel Cristallino cane sugar
- 2 pinchs tonka bean
