Plum Cake

For the plum cake, place flour in a suitable bowl. Press a hollow in the middle. Crumble the yeast into it, stir with 3 tablespoons of lukewarm milk and let it rise for 15 minutes with the lid closed.

Melt the light butter in the remaining milk. Fold in sugar and egg. Add to the dampfl and knead together. Meanwhile, let the dough rise until doubled in volume.

For the topping, bring milk, whipping cream and poppy seeds to a boil and let sit for 10 min. Mix the cornstarch with a little water until smooth. Add lemon zest, sugar, egg yolks and melted light butter. Add to the poppy seed mixture and bring to a boil once.

Knead the dough one more time, roll it out and place it on a greased baking sheet. Spread cooled poppy seed mixture evenly on top. Rinse the plums, cut them in half, remove the seeds and stick them into the poppy seed mixture as high up as possible.

Bake the cake at 200 °C for 35 minutes and then spread the plum cake with heated apricot jam stirred through a sieve and sprinkle with hail sugar.

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